Mutton Pasanda Recipe

Name: Mutton Pasanda Recipe
Yield: 1
Cuisine: Mughlai

Recipe By Slurrp

Mutton Pasanda is a delicious Mughalai dish that is made with mutton marinated in spices and cooked in yoghurt rich gravy and crispy fried onions. Mutton pasanda derives its name from the Urdu word "pasande" which means favourite. The mutton is cut in pasanda style, justifying its name. It is a shahi Mughalai dish that is native to India and Pakistan. The meat is juicy and succulent. The gravy is cooked with traditional whole and ground spices. It is a spicy and rich gravy that gets blended with the meat perfectly. Mutton Pasanda is usually eaten with naan or rumali roti. The flavours of all the spices are balanced with the curd. Mutton pasanda is a speciality that is served widely during Eid festivities. All the spices are mixed up together, giving it a unique and fiery flavour. Crispy fried onions and almonds add little sweetness to the gravy that goes well with chillies. You can taste different flavours in each bite that gives a treat to the taste buds

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Non Vegdiet

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Ingredients For Mutton Pasanda Recipe

10 No.s Almonds
5 No.s Cloves
5 No.s Cardamoms seeds
0.5 stick Cinnamon inch
10 No.s Black peppercorns
1 No.s Black cardamom seeds
1 teaspoon Cumin seeds
1 tablespoon Poppy seeds
0.5 piece Mutton cut in the style of pasanda kg
1 teaspoon Ground spice powder
0.5 teaspoon Turmeric powder
1 tablespoon Coriander powder
2 tablespoon Red chilli powder
1 teaspoon Salt
1 teaspoon Ginger paste
1 teaspoon Garlic paste
0.5 cup Oil
1 cup Crisp fried onions
0.5 cup Curd

Directions : Mutton Pasanda Recipe

Cooking Directions

STEP 1.In a hot pan, dry roast 10 almonds (badam), 4 to 5 cloves (lavang), seeds of 5 cardamoms (elaichi), ½ cinnamon stick (dalchini), 10 black peppercorns, seeds of 1 black cardamom(badi elaichi), 1 tsp cumin seeds till the aroma of the spices is released.
STEP 2.Then add1 tbsp poppy seeds and turn off the flame. Stir for a few seconds and leave to cool.
STEP 3.When roasted spices have cooled, transfer to a small grinding jar and grind to a fine powder. Keep aside.
STEP 4.In a mixing bowl add ½ kg mutton pieces cut in the style of pasanda, add the ground spice powder, ½ tsp turmeric powder, 2 tbsp red chilli powder, 1 tsp salt, 1 heaped tsp ginger paste, 1 heaped tsp garlic paste. Mix well to ensure each piece of mutton is coated by the marinade.
STEP 5.Cover the bowl and place in the refrigerator to marinate for 1 hour.
STEP 6.In a preheated pressure cooker add about ½ cup of oil and let it get hot. Add the marinated mutton to the cooker and saute on high heat for 4 to 5 minutes.
STEP 7.While sauteing add 1 tbsp coriander (dhaniya) powder. Mix well.
STEP 8.Turn the heat to low and add ½ cup of beaten curd (dahi/yogurt). Stir and continue cooking till the oil separates.
STEP 9.At this stage add ½ cup water and pressure cook for 3 whistles. Then turn the heat to low and simmer for 5 to 10 minutes. Turn off the heat and allow the pressure to release naturally.
STEP 10.Grind 1 cup of crispy fried onions to a coarse texture.
STEP 11.Open the cooker and add the coarse ground fried onions to the mutton. Mix well. Add ½ cup of water to adjust the gravy consistency and bring to a boil for another 5 minutes to 10 minutes.

Special Comments

STEP 1.When ordering the mutton, the butcher can be requested to cut the meat in the style of pasanda.

Nutrition
value

1793

calories per serving

142 g Fat23 g Protein126 g Carbs76 g FiberOther

Current Totals

142 g Fat
23 g Protein
126 g Carbs
76 g Fiber

MacroNutrients

Carbs
126 g
Protein
23 g
Fiber
76 g

Fats

Fat
142 g

Vitamins & Minerals

Calcium
1372 mg
Iron
23 mg
Vitamin A
1173 mcg
Vitamin B1
1 mg
Vitamin B2
0 mg
Vitamin B3
4 mg
Vitamin B6
1 mg
Vitamin B9
106 mcg
Vitamin B12
0 mcg
Vitamin C
31 mg
Vitamin E
23 mg
Copper
2 mcg
Magnesium
480 mg
Manganese
36 mg
Phosphorus
468 mg
Selenium
25 mcg
Zinc
6 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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