Mutton Pasanda

1. 1
   prep · ~20 min

   Prep the mutton and marinade.

   1.Pat the mutton dry and slice it thin if needed.

   2.Mix the mutton with 0.5 cup yogurt, lemon juice, half the ginger-garlic paste, 0.25 tsp salt, red chili powder, and turmeric powder.

   3.Coat well and set aside for 20 minutes.

   TIPThin, even slices cook more gently and stay tender in the gravy.
2. 2
   prep · ~3 min

   Make the cashew paste.

   Grind the soaked cashews with 2 tbsp water to a smooth paste and keep it ready.

3. 3
   saute · ~6 min

   Brown the mutton lightly.

   1.Heat 1 tbsp ghee in a wide pan over medium heat.

   2.Add the marinated mutton in a single layer as much as possible.

   3.Cook until lightly browned on both sides, about 2 to 3 minutes per side.

   4.Remove the mutton to a plate.

   TIPDo not crowd the pan or the mutton will steam instead of getting light color.
4. 4
   temper · ~1 min

   Cook the whole spices in ghee.

   1.Add the remaining 1 tbsp ghee to the same pan.

   2.Add cumin seeds, green cardamom, cloves, cinnamon, and bay leaf.

   3.Let them sizzle until fragrant, about 30 seconds.
5. 5
   saute · ~11 min

   Cook the onions and ginger-garlic paste.

   1.Add the sliced onion and cook until golden brown, 8 to 10 minutes.

   2.Add the remaining ginger-garlic paste and sauté for 1 minute.

   3.Sprinkle in coriander powder and stir for a few seconds.

   TIPKeep the heat at medium so the onions turn evenly golden without burning.
6. 6
   mix · ~3 min

   Stir in the yogurt and cashew paste.

   1.Lower the heat.

   2.Add the remaining 0.25 cup yogurt and stir continuously so it does not split.

   3.Add the cashew paste and mix until the gravy looks smooth.
7. 7
   simmer · ~40 min

   Simmer the pasanda until tender.

   1.Return the browned mutton to the pan.

   2.Add water, the remaining 0.25 tsp salt, black pepper, and mix well.

   3.Cover and cook on low heat until the mutton is tender and the gravy thickens, 35 to 40 minutes.

   4.Stir once or twice during cooking so the gravy does not catch at the bottom.

   TIPAdd a splash of water only if the gravy gets too thick before the mutton turns tender.
8. 8
   garnish · ~1 min

   Finish with garam masala and cilantro.

   Discard the bay leaf, sprinkle in garam masala, and garnish with chopped cilantro.

9. 9
   serve

   Serve the mutton pasanda hot.

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