Mutton Pasanda with Butter Naan

Instructions

1. 1

   Prepare and Marinate the Mutton

   • Place mutton strips between two sheets of parchment paper. Gently pound with a meat mallet or rolling pin to flatten them to about 1/4-inch thickness. This is a key step for tender pasanda.
   • In a large bowl, combine the flattened mutton strips with whisked curd, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, and 1 tsp of salt.
   • Mix thoroughly to ensure each strip is well-coated. Cover the bowl and refrigerate to marinate for at least 4 hours, or preferably overnight for maximum flavor and tenderness.
2. 2

   Prepare the Birista and Nut Paste

   • While the mutton marinates, soak almonds, cashews, and poppy seeds in 1/2 cup of warm water for at least 30 minutes.
   • Heat vegetable oil in a deep pan or kadai over medium heat. Add the thinly sliced onions and fry, stirring occasionally, for 12-15 minutes until they turn uniformly golden brown and crisp. Do not rush this step.
   • Remove the fried onions (birista) with a slotted spoon and spread them on a paper towel to drain excess oil and cool completely.
   • In a blender, combine the cooled birista, the soaked nuts and seeds (along with their soaking water). Grind to a very smooth, fine paste. Add a little more water if needed to facilitate grinding.
3. 3

   Cook the Mutton

   • Heat ghee in a heavy-bottomed pan or Dutch oven over medium heat. Add the whole spices: green cardamoms, cloves, cinnamon stick, and bay leaf. Sauté for about 30-45 seconds until they release their aroma.
   • Add the marinated mutton along with the entire marinade to the pan. Increase the heat to medium-high and sear the mutton for 7-8 minutes, stirring frequently, until the meat changes color and the moisture from the curd reduces.
   • Reduce the heat to low, cover the pan with a tight-fitting lid, and let the mutton slow-cook for 45-50 minutes, or until it is fork-tender. Stir every 10 minutes to prevent it from sticking to the bottom.
4. 4

   Finish the Pasanda Gravy

   • Once the mutton is tender, add the ground birista-nut paste to the pan. Mix well and cook for 5-7 minutes, stirring continuously, until the paste is cooked through and you see oil separating from the masala.
   • Pour in 1 cup of warm water and the remaining 0.5 tsp of salt. Stir to combine and bring the gravy to a gentle simmer.
   • Reduce the heat to the lowest setting. Stir in the fresh cream, garam masala, and crushed kasuri methi. Let it simmer gently for 2-3 minutes. Avoid boiling the gravy after adding cream to prevent it from splitting.
   • Turn off the heat. Garnish with fresh chopped coriander leaves and ginger juliennes. Let it rest for 5 minutes before serving hot with naan, sheermal, or pulao.