Mutton Pasanda Kebab
Tender, paper-thin slices of mutton marinated in a luxurious blend of yogurt, nuts, and aromatic spices. This classic Mughlai kebab is shallow-fried to perfection, resulting in a melt-in-your-mouth experience.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Mutton (15 minutes)
- b.Place the mutton strips between two sheets of plastic wrap or in a zip-top bag.
- c.Using a meat mallet or the back of a heavy ladle, gently pound the strips until they are very thin, about 1/8-inch thick.
- d.Be careful not to tear the meat. Set the flattened strips aside.
- 2
Step 2
- a.Make the Marinade Pastes (10 minutes)
- b.Soak the almonds, cashews, and poppy seeds in 1/4 cup of warm water for at least 20 minutes.
- c.Drain the water and grind the soaked nuts and seeds into a very smooth paste. Add a splash of water if needed to help with grinding.
- d.In a separate small grinder, crush the fried onions (birista) into a coarse paste or powder.
- 3
Step 3
- a.Marinate the Mutton (20 minutes + 4 hours resting)
- b.In a large mixing bowl, combine the flattened mutton strips with the raw papaya paste and ginger-garlic paste. Mix well to coat each piece. Let this rest for 30 minutes at room temperature.
- c.To the same bowl, add the hung curd, the prepared nut-poppy seed paste, fried onion paste, Kashmiri red chili powder, turmeric powder, garam masala, coriander powder, salt, and lemon juice.
- d.Mix everything thoroughly, ensuring each mutton strip is generously coated with the marinade.
- e.Cover the bowl and refrigerate for a minimum of 4-6 hours, or preferably overnight for the most tender and flavorful results.
- 4
Step 4
- a.Cook the Kebabs (20 minutes)
- b.Heat about 2-3 tablespoons of ghee in a wide, heavy-bottomed pan or skillet over medium-low heat. The ghee should be hot but not smoking.
- c.Carefully lift the marinated mutton strips one by one, allowing excess marinade to drip off, and place them in the pan in a single layer. Do not overcrowd the pan; cook in batches if necessary.
- d.Shallow-fry for 4-5 minutes on the first side until a golden-brown crust forms.
- e.Flip the kebabs and cook for another 4-5 minutes on the other side until they are cooked through and tender.
- f.Remove the cooked kebabs and place them on a plate lined with paper towels. Add more ghee to the pan as needed for the subsequent batches.
- 5
Step 5
- a.Garnish and Serve (5 minutes)
- b.Arrange the hot Mutton Pasanda Kebabs on a serving platter.
- c.Sprinkle generously with chaat masala and garnish with freshly chopped coriander leaves.
- d.Serve immediately with a side of fresh onion rings and lemon wedges for squeezing over the kebabs.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Using meat from the leg of the lamb (raan) gives the best texture for pasanda.
- 2Pounding the meat thinly is the most crucial step for achieving the classic melt-in-your-mouth texture.
- 3Do not skip the raw papaya paste; it is a powerful natural tenderizer essential for this dish.
- 4Marinating overnight makes a huge difference in the flavor and tenderness of the kebabs.
- 5Cook the kebabs on a medium-low flame to ensure the meat cooks through without burning the marinade.
- 6For a smokier flavor, you can place a small bowl with a hot piece of charcoal in the marinating mutton, drizzle a little ghee on it, and cover immediately for 5-10 minutes (dhungar method).
- 7To check if a kebab is cooked, you can cut one open. It should be opaque and tender throughout with no pinkness.
Adapt it for your goals.
Vegetarian
Use thick slices of paneer or firm tofu instead of mutton. Reduce the marination time to 1-2 hours.
ChickenChicken
Substitute with chicken breast fillets, pounded thin. Reduce marination time to 2-3 hours and adjust cooking time as chicken cooks faster.
SpicierSpicier
Add 1-2 finely chopped green chilies or 1/2 teaspoon of black pepper powder to the marinade for extra heat.
CreamierCreamier
Add 2 tablespoons of fresh cream (malai) to the marinade for a richer, more decadent texture.
Why this is on our healthy list.
Rich in Protein
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Excellent Source of Iron
This dish provides a significant amount of heme iron from mutton, a type that is easily absorbed by the body and crucial for forming red blood cells and preventing anemia.
Provides Healthy Fats
The inclusion of almonds and cashews contributes monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help manage cholesterol levels.
Bone Health Support
The hung curd in the marinade is a good source of calcium and phosphorus, minerals that are vital for maintaining strong and healthy bones and teeth.
Frequently asked questions
A single serving of Mutton Pasanda Kebab (approximately 4 pieces) contains around 400-450 calories. This is an estimate and can vary based on the fat content of the mutton and the amount of ghee absorbed during cooking.