Mughlai Pasanda Recipe. How to make Mughlai Pasanda.

Mughlai Pasanda Recipe. How to Make Mughlai Pasanda.

Pasanda (Urdu: پسندہ‎‎) is a popular meat dish from the Indian subcontinent, notably North Indian and Pakistani, derived from a meal served in the court of the Mughal emperors. The word is a variation on the Urdu word "pasande" meaning "favourite", which refers to the prime cut of meat traditionally used within.

Ingredients

1. Lamb's Boneless Meat (or Mutton)cut into 1 inch piece 500gm
2. Yogurt 150gm
3. Clarified Butter/ Ghee 150gm
4. Ginger Garlic Paste 2 Tablespoons
5. Red Chili Powder 2 Tablespoon
6. Garam Masala 1 tbsp
7. Black Pepper 1 tbsp
8. Caraway Seeds 1 tbsp
9. Green Cardamoms 2
10. Onion 2 large
11. Almonds 10-15
12. Bay leaves 2-3
13. Cloves 4-5

How to Make Mughlai Pasanda

1. Lightly pound the meat cubes using a meat hammer. You can buy one here.

2. Put meat in a bowl and add yogurt, black pepper, ginger garlic paste and salt. Mix the ingredients well and put it aside for at least 4-5 hours.

3. If you don't have that much of time then use raw papaya only 1 cm cube. Ground it and add in the marinade and keep for 15 min.

4. Heat ghee in a pan and saute caraway seeds, till fragrant.

5. Add sliced onions and fry them till golden brown. Remove from ghee.

6. Grind these onion in a grinder with almonds.

7. Add bay leaves, green cardamoms and cloves in ghee and saute them.

8. Add marinated meat and saute the meat for 5-6 min. After that add marinade on low flame.

9. When the meat is half done add onion almond paste with continous stirring.

10. Cook with lid closed until the meat is completely tender and serve the Pasadena with nan or rice.

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