Certainly! Here's a delicious and flavorful Pasanda Mutton recipe for you:
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How to prepare
Mutton Pasanda recipe
Ingredients:
For the Mutton Marinade:
- >> 500 grams mutton (goat meat), cut into thin strips
- >> 1/2 cup thick yogurt
- >> 1 tablespoon ginger-garlic paste
- >> 1 teaspoon red chili powder
- >> 1/2 teaspoon turmeric powder
- >> 1 teaspoon garam masala
- >> 1 tablespoon lemon juice
- >> Salt, to taste
For the Pasanda Sauce:
- >> 2 tablespoons ghee (clarified butter) or vegetable oil
- >> 1 large onion, finely chopped
- >> 2-3 green chilies, slit (adjust to your spice preference)
- >> 1 tablespoon ginger-garlic paste
- >> 1/2 cup tomato puree or 2 large tomatoes, pureed
- >> 1/4 cup cashew nuts, soaked in warm water
- >> 1/4 cup fresh cream
- >> 1 teaspoon cumin powder
- >> 1 teaspoon coriander powder
- >> 1/2 teaspoon turmeric powder
- >> 1 teaspoon garam masala
- >> 1/2 teaspoon dried fenugreek leaves (kasuri methi)
- >> Salt, to taste
- >> Chopped coriander leaves, for garnish
Instructions:
1. In a bowl, combine the mutton strips with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, lemon juice, and salt. Mix everything well, ensuring the mutton is evenly coated with the marinade. Cover the bowl and let it marinate for at least 2 hours, preferably in the refrigerator.
2. In a blender, make a smooth paste of soaked cashew nuts by adding a little water. Set aside.
3. Heat ghee or oil in a deep skillet or pan over medium heat. Add chopped onions and green chilies. Sauté until the onions turn golden brown.
4. Add ginger-garlic paste and cook for a minute until the raw smell disappears.
5. Add the marinated mutton to the pan and cook until it is lightly browned on all sides.
6. Stir in the tomato puree (or pureed tomatoes) and cook until the oil starts to separate from the masala.
7. Now, add the cumin powder, coriander powder, turmeric powder, garam masala, and salt. Mix well and cook for a few more minutes.
8. Pour in the cashew nut paste and fresh cream, stirring to combine everything thoroughly. Reduce the heat to low and let the mutton simmer in the sauce until it becomes tender and fully cooked. You may need to add a little water if the sauce becomes too thick.
9. Crush the dried fenugreek leaves (kasuri methi) between your palms and sprinkle them over the Pasanda sauce. The fenugreek leaves add a unique aroma and flavor to the dish.
10. Check for seasoning and adjust salt and spices if needed.
11. Garnish the Pasanda Mutton with chopped coriander leaves.
Serve the delicious Pasanda Mutton hot with Indian bread like naan, roti, or steamed rice for a delightful and satisfying meal!
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