Mutton pasanda is an authentic Mughlai recipe which is cooked without water and is very easy and quick to make. It is a delicious amalgamation of mutton and a melange of traditional Indian spices.
|Place of Origin||Mughal India|
|Region or State||Indian Subcontinent|
|Main Ingredients||Mutton, Raw papaya paste|
Garlic, Ginger, Gram flour
Boneless thigh of mutton- 500 grams (cut into thin long strips)
Raw papaya paste- 1 tbsp
Salt to taste
Garlic paste- 1 tbsp
Ginger paste- 1 tsp
Roasted gram flour- 4 tbsp
Yogurt- 250 ml
Ghee- ½ cup
Onions- 300 grams (sliced into thin rounds)
Onions- 250 grams(finely chopped)
Kachri powder- 1 tsp
Coriander powder- 1 1⁄2 tsp
Roasted cumin powder- 1⁄4 tsp
Red chilli powder- 3⁄4 teaspoon
Green cardamom powder- 1⁄4 tsp
Coriander leaves- 5 tablespoons(chopped fresh
Mint leaves- 4 tablespoons fresh, chopped
Garam masala powder- 1⁄4 tsp
Pound each strips of mutton very thin using a mallet. Place in a bowl.and marinate for 1 hour mixing raw papaya paste and salt.
Take yogurt and roasted gram flour in a separate bowl. Stir well to make a fine paste and keep it aside.
Take a deep frying pan or a kadhai and add ghee. Keep the flame high. Once the ghee is hot, put sliced onion and fry it for 5 to 6 minutes so that the onions becomes golden brown. Now put in kachri powder, stir for a minute and then add marinated mutton and Sauté 3 minutes minutes more. Now reduce heat from high to medium and cover the pan and cook for another 20 minutes stirring occasionally.
After 20 minutes of cooking, add chopped onion and cook till the oil leaves the masala. Now put in the garlic and ginger pastes and cook for another 5 minutes. Add coriander powder, roasted cumin powder, red chilli powder, green cardamom powder. After couple of minutes, add 4 tsp coriander leaves and mint leaves. Stir well, cover with a lid and cook for 2 to 3 minutes.
Now add yogurt and gram flour mixture that you have prepared before into the pan and stir continuously till it mix well. Now reduce heat to low and cover the pan with a lid and let it cook for 8 to 10 minutes. Turn off your oven, sprinkle garam masala powder and just stir. Now your Mutton Pasanda is ready to serve.
Garnish your Mutton Pasanda in a serving bowl with 1 tablespoon of coriander leaves. Serve hot along with Biryani, Pulao, Sheermal, Roti and even Naan.