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Tender slivers of mutton are marinated and slow-cooked in a luxurious, creamy gravy of almonds, yogurt, and fragrant spices. A classic Mughlai delicacy that's rich, aromatic, and melts in your mouth.
For 4 servings
Marinate the Mutton
Prepare the Pastes
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Tender slivers of mutton are marinated and slow-cooked in a luxurious, creamy gravy of almonds, yogurt, and fragrant spices. A classic Mughlai delicacy that's rich, aromatic, and melts in your mouth.
This mughlai recipe takes 95 minutes to prepare and yields 4 servings. At 1022.83 calories per serving with 59.77g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Sauté Aromatics
Cook the Mutton and Gravy Base
Slow Cook to Perfection
Finish and Garnish
Replace mutton with chicken thighs (pasanda cut). Reduce the marination time to 2 hours and the final cooking time to 20-25 minutes.
Use a combination of almonds and cashews, or just cashews, for an even creamier gravy. You can also add 1 tablespoon of char magaz (melon seeds) to the paste.
Add 2-3 slit green chilies along with the whole spices in Step 3 for an extra kick of heat.
Add a pinch of saffron soaked in 2 tablespoons of warm milk along with the cream in the final step for a beautiful color and aroma.
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and maintaining overall body function.
This dish provides a significant amount of heme iron from the mutton, which is easily absorbed by the body and helps in preventing iron-deficiency anemia and boosting energy levels.
The use of almonds and ghee contributes monounsaturated and saturated fats, which are important for hormone production, vitamin absorption, and providing sustained energy.
One serving of Mutton Pasanda contains approximately 450-550 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 and fats. While it provides essential nutrients like iron and B vitamins from the mutton, it's best enjoyed in moderation as part of a balanced diet, especially on special occasions.
Absolutely! You can use boneless, skinless chicken thighs or breasts cut into thin strips. Reduce the marination time to 1-2 hours and the slow-cooking time in Step 5 to about 20-25 minutes, or until the chicken is cooked through.
'Pasanda' refers to thin, flattened slivers of meat, traditionally from the leg. If you can't find this specific cut, you can buy boneless leg of mutton and ask your butcher to slice it thinly, or do it yourself at home and flatten it with a meat mallet.
This could be due to a few reasons. Ensure your almond-poppy seed paste is ground to a very fine, smooth consistency. Also, make sure your curd is whisked well and at room temperature before adding it to the marinade to prevent it from splitting.
Yes, Mutton Pasanda tastes even better the next day as the flavors have more time to meld. You can store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of water or milk if the gravy has thickened too much.