Mutton Pasandas


  1 kg lean mutton cut into pasandas (method given below)
  3/4 ccup curd
  1 1/2 t sp red chilli powder
  1 tb sp dhania/coriander powder
  1/2 t sp haldi/turmeric powder
  1/2 t sp whole jeera/cumin seeds
  salt to taste
  2 tsps Kasoori methi/ dry methi leaves or 2tb sps fresh methi leaves chopped fine
  3 green chillies finely chopped
  2 medium sized onions sliced fine
  1/2 cup ground onion
  11/2 tb sps ground garlic
  1 tb sp ground ginger
  3 black cardamoms
  7 cloves
  two 2" sticks cinnamon
  3 tbsps oil
  2 tbsps ghee 

  • Clean and cut the meat into1/2" thick and 2" square pieces.(Your butcher will do this for you.)
  • Beat each piece into pasandas with the back of a  wet a knife or hammer ,till it is flat and fibres separate.
  • Mix curd, salt chillies, dhania powder, cumin seeds, haldi, methi leaves, ground onions,ginger and garlic with the meat and marinate for atleast 1/2 an hour.
  • Heat the oil in a large fry pan, add the cardamom, cloves and cinnamon.
  • Add sliced onions and fry till golden brown.
  • Remove the pan from fire and place the pasandas flat and evenly.
  • Add 1 cup water and cook covered with a lid on medium heat till tender and very little water remains.
  • Add ghee and place the pan on a hot tawa/ griddle with the lid on tight till water dries up and ghee remains.Serve with hot roties or parathas.

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