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Tender lamb fillets marinated in a spiced yogurt blend, then simmered in a rich, creamy gravy of almonds, cashews, and fried onions. A luxurious royal dish from Mughlai cuisine, perfect for a special meal.
For 4 servings
Prepare and Marinate the Mutton
Prepare the Gravy Paste
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Tender lamb fillets marinated in a spiced yogurt blend, then simmered in a rich, creamy gravy of almonds, cashews, and fried onions. A luxurious royal dish from Mughlai cuisine, perfect for a special meal.
This mughlai recipe takes 90 minutes to prepare and yields 4 servings. At 1132.09 calories per serving with 63.08g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Mutton
Simmer the Curry
Finish and Serve
Substitute mutton with chicken (Murgh Pasanda) or paneer for a vegetarian version. Adjust cooking times accordingly; chicken will cook faster, and paneer should be added towards the end to prevent it from becoming chewy.
For a nut-free gravy, replace the almond and cashew paste with a paste made from 1/4 cup of roasted gram flour (besan) or a combination of melon seeds (magaz) and coconut milk.
Increase the amount of red chili powder and add 2-3 slit green chilies along with the whole spices for an extra kick of heat.
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
The use of almonds and cashews provides monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help in managing cholesterol levels when consumed as part of a balanced diet.
This dish contains important minerals like iron and zinc from the mutton, which are vital for red blood cell formation, oxygen transport, and boosting the immune system.
A typical serving of around 385g contains approximately 650-750 calories. The exact count depends on the fat content of the mutton, the amount of ghee, and the type of cream used.
It is a rich, indulgent dish best enjoyed in moderation. It's high in protein from mutton and provides healthy fats from nuts. However, it is also high in calories and saturated fat from ghee and cream, making it suitable for special occasions within a balanced diet.
Yes, you can substitute mutton with boneless, skinless chicken thighs or breasts, cut into similar fillets. The cooking time will be much shorter; simmer for about 20-25 minutes or until the chicken is cooked through. You can also skip the papaya paste tenderizer.
If you can't find raw papaya paste, you can use a commercial meat tenderizer powder (follow package instructions), or simply marinate the mutton for a longer period, ideally overnight in the refrigerator. The yogurt in the marinade also helps in tenderizing the meat.
Store leftover Gosht Pasanda in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and taste even better the next day. Reheat gently on the stovetop or in the microwave.