Mutton Pasanda
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
6 steps. 65 minutes total.
- 1
Step 1
- a.Marinate the Mutton
- b.If the mutton pieces are not already thin, place them between two sheets of plastic wrap and gently flatten them with a meat mallet to about 1/4-inch thickness.
- c.In a large bowl, combine the mutton pieces, raw papaya paste, 2 tbsp ginger-garlic paste, whisked curd, red chili powder, turmeric powder, coriander powder, and salt.
- d.Mix thoroughly to ensure each piece of mutton is well-coated. Cover the bowl and refrigerate to marinate for at least 4 hours, or preferably overnight for maximum tenderness.
- 2
Step 2
- a.Prepare the Pastes
- b.Heat 2 tbsp of ghee in a pan over medium heat. Add the sliced onions and fry for 12-15 minutes, stirring frequently, until they turn a deep golden brown and become crisp (this is called 'birista'). Remove with a slotted spoon and let them cool completely.
- c.Once cooled, grind the fried onions into a coarse paste without adding any water. Set aside.
- d.In a small bowl, soak the blanched almonds and poppy seeds in 1/4 cup of warm water for 20 minutes.
- e.Drain the almonds and poppy seeds and transfer them to a grinder. Blend into a very smooth paste, adding a tablespoon or two of water if necessary to facilitate grinding.
- 3
Step 3
- a.Sauté Aromatics
- b.Heat the remaining 2 tbsp of ghee in a heavy-bottomed pot or Dutch oven over medium heat.
- c.Add the whole spices: bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-45 seconds until they release their aroma.
- d.Add the remaining 1 tbsp of ginger-garlic paste and cook for about a minute until the raw smell disappears.
- 4
Step 4
- a.Cook the Mutton and Gravy Base
- b.Increase the heat to medium-high. Add the marinated mutton pieces to the pot, reserving any leftover marinade. Sear the mutton for 5-7 minutes, turning occasionally, until browned on all sides.
- c.Reduce the heat to medium. Add the ground fried onion paste and the smooth almond-poppy seed paste to the pot.
- d.Stir continuously and cook for 8-10 minutes. The paste will thicken and darken slightly, and you will see ghee separating from the mixture at the edges.
- 5
Step 5
- a.Slow Cook to Perfection
- b.Pour in 1.5 cups of warm water and add any leftover marinade from the bowl. Stir well, scraping any browned bits from the bottom of the pot.
- c.Bring the gravy to a gentle boil, then immediately reduce the heat to the lowest setting.
- d.Cover the pot with a tight-fitting lid and let it simmer for 50-60 minutes, or until the mutton is exceptionally tender and can be easily broken with a fork. Stir every 15 minutes to prevent sticking.
- 6
Step 6
- a.Finish and Garnish
- b.Once the mutton is tender, gently stir in the garam masala and fresh cream. If using, add the kewra water.
- c.Let it simmer on low heat for another 2-3 minutes for the flavors to meld. Do not let it come to a rolling boil after adding the cream.
- d.Taste and adjust the salt if needed. Let the dish rest for 10 minutes before serving.
- e.Garnish with fresh ginger juliennes and chopped coriander leaves. Serve hot with naan, sheermal, or basmati rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Marinating the mutton overnight is highly recommended for the most tender, flavorful result. The papaya paste is a crucial tenderizer.
- 2For a silky smooth gravy, ensure the almond and poppy seed paste is ground as finely as possible.
- 3Fry the onions patiently until they are uniformly deep brown. Burnt onions will make the gravy bitter, while under-cooked onions will make it sweet.
- 4Always use warm water to cook the gravy. Adding cold water can cause the meat to toughen.
- 5For a richer flavor, you can substitute half of the almonds with cashews.
- 6If you are short on time, you can cook the mutton in a pressure cooker for 5-6 whistles after Step 4, then proceed with Step 6.
Adapt it for your goals.
Protein Swap
Replace mutton with chicken thighs (pasanda cut). Reduce the marination time to 2 hours and the final cooking time to 20-25 minutes.
Nut VariationNut Variation
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.
Spicier VersionSpicier Version
Add 2-3 slit green chilies along with the whole spices in Step 3 for an extra kick of heat.
Royal TouchRoyal Touch
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.
Why this is on our healthy list.
Excellent Source of Protein
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and maintaining overall body function.
Rich in Iron
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.
Provides Healthy Fats
The use of almonds and ghee contributes monounsaturated and saturated fats, which are important for hormone production, vitamin absorption, and providing sustained energy.
Frequently asked questions
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.