Mutton Pasanda
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
4 steps. 60 minutes total.
- 1
Step 1
- a.Prepare and Marinate the Mutton
- b.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.
- c.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.
- d.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
Step 2
- a.Prepare the Birista and Nut Paste
- b.While the mutton marinates, soak almonds, cashews, and poppy seeds in 1/2 cup of warm water for at least 30 minutes.
- c.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.
- d.Remove the fried onions (birista) with a slotted spoon and spread them on a paper towel to drain excess oil and cool completely.
- e.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
Step 3
- a.Cook the Mutton
- b.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.
- c.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.
- d.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
Step 4
- a.Finish the Pasanda Gravy
- b.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.
- c.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.
- d.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.
- e.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.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most tender Pasanda, use meat from the leg or shoulder of the lamb/mutton.
- 2Flattening the meat is a crucial step; it breaks down the muscle fibers and ensures it cooks quickly and evenly.
- 3Marinating the mutton overnight makes a significant difference in flavor and tenderness.
- 4Fry the onions on a medium flame for an even golden color. Burnt onions will make the gravy taste bitter.
- 5To make the paste extra smooth, you can blanch and peel the almonds before soaking.
- 6Always add cream on low heat to prevent it from curdling and splitting the gravy.
- 7Using full-fat, well-whisked curd prevents the marinade from splitting when heated.
Adapt it for your goals.
With Chicken
Replace mutton with chicken breast or thigh strips. Reduce the marination time to 1 hour and the final cooking time to 20-25 minutes.
Vegetarian (Paneer Pasanda)Vegetarian (Paneer Pasanda)
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.
Richer GravyRicher Gravy
Add 1 tablespoon of char magaz (melon seeds) along with the nuts for an even creamier and richer gravy.
Spicier VersionSpicier Version
Grind 2-3 green chilies along with the birista and nut paste for an extra kick of heat.
Why this is on our healthy list.
Excellent Source of Protein
Mutton is a high-quality protein source, crucial for building and repairing tissues, muscle maintenance, and supporting overall body functions.
Rich in Iron
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.
Energy-Boosting Nuts
The use of almonds and cashews provides healthy fats, fiber, and essential minerals like magnesium and zinc, contributing to sustained energy levels.
Frequently asked questions
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.