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Tender strips of mutton slow-cooked in a luxurious, creamy gravy of yogurt, almonds, and aromatic spices. A classic Mughlai dish fit for a royal feast, best enjoyed with naan or sheermal.
For 4 servings
Prepare and Marinate the Mutton
Prepare the Birista and Nut Paste
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Tender strips of mutton slow-cooked in a luxurious, creamy gravy of yogurt, almonds, and aromatic spices. A classic Mughlai dish fit for a royal feast, best enjoyed with naan or sheermal.
This mughlai recipe takes 85 minutes to prepare and yields 4 servings. At 1195.75 calories per serving with 65.29g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Mutton
Finish the Pasanda Gravy
Replace mutton with chicken breast or thigh strips. Reduce the marination time to 1 hour and the final cooking time to 20-25 minutes.
Use large, thick slices of paneer instead of mutton. Create a sandwich with a filling of nuts and spices, then shallow fry and add to the gravy. Do not slow-cook the paneer.
Add 1 tablespoon of char magaz (melon seeds) along with the nuts for an even creamier and richer gravy.
Grind 2-3 green chilies along with the birista and nut paste for an extra kick of heat.
Mutton is a high-quality protein source, crucial for building and repairing tissues, muscle maintenance, and supporting overall body functions.
This dish provides a significant amount of heme iron from mutton, which is easily absorbed by the body and helps in the formation of red blood cells, preventing anemia.
The use of almonds and cashews provides healthy fats, fiber, and essential minerals like magnesium and zinc, contributing to sustained energy levels.
One serving of Mutton Pasanda contains approximately 580-650 calories, depending on the fat content of the mutton and the amount of ghee and cream used.
Mutton Pasanda is a rich and indulgent dish, high in protein from mutton but also high in fats and calories from nuts, ghee, and cream. It is best enjoyed in moderation as part of a balanced diet, typically on special occasions.
The best cut is boneless meat from the leg (raan) or shoulder. These cuts are flavorful and become very tender when slow-cooked. Traditionally, thin fillets from the leg are used.
The gravy can curdle for two main reasons: 1) The curd was not whisked properly or was low-fat. 2) The fresh cream was added while the gravy was boiling on high heat. Always use full-fat curd and add cream on the lowest heat setting.
Yes, to save time. After searing the mutton (Step 3), pressure cook it with a little water for 4-5 whistles or about 15-20 minutes until tender. Then, open the cooker and proceed with Step 4.
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. The flavors often deepen overnight. Reheat gently on the stovetop, adding a splash of water or milk if the gravy has thickened too much.