Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, mutton pasanda. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Mutton Pasanda is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Mutton Pasanda is something that I’ve loved my whole life.

Above all, a lamb pasanda dish is very popular in North Indian, Pakistani and Hydrabadi cuisine. This lamb pasanda contains tender pieces of lamb meat, which are cooked in a mildly spiced marinade. Indian festivals are simply incomplete without sumptuous food and one such lip-smacking delicacy is Pasanda Gosht Shahi, which is a delicious amalgamation of mutton meat and cashews cooked in a melange of traditional Indian spices.

To begin with this recipe, we have to prepare a few ingredients. You can have mutton pasanda using 23 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Mutton Pasanda:

1. Get 500 grams boneless mutton
2. Take 1/2 cup thick yoghurt
3. Make ready 1 tbsp garlic paste
4. Take 1 tbsp ginger paste
5. Take to taste Salt
6. Get 2 tbsp Coriander seeds
7. Take 2 bay leaves
8. Get 5-6 whole red chilli
9. Take 1 tbsp sesame seeds
10. Get 2 tbsp dessicated coconut
11. Take 6-7 almonds
12. Make ready 1 tsp black pepper corns
13. Get 1 black cardamom
14. Take 3-4 green cardamom
15. Take 1 tsp Cumin
16. Make ready 5-6 cloves
17. Prepare 1/2 inch cinnamon stick
18. Make ready 1/4 th of nutmeg
19. Get 1/4 th of mace
20. Get 2 medium size onion
21. Prepare 7-8 cloves garlic
22. Prepare 1/2 cup oil
23. Take Handful chopped Coriander leaves

Ingredients used in the recipe make it a very special dish. Heat the oil in a frying pan over medium-high heat. Add about half of the base sauce and bring to a simmer. This Mutton Pasanda recipe is a wonderful example of the composite Hindu-Muslim, or syncretic Ganga-Jamuni, culture of the Kayasthas of Shahjahanabad, the impressive capital built on the banks of the Yamuna by the Mughal emperor Shahjahan.

Steps to make Mutton Pasanda:

1. Clean, wash and pat dry the boneless mutton. Cut it into 1/4 inch thick slices. Now in a bowl add yoghurt, ginger and garlic paste and salt. Mix them very well and add the mutton slices to it. Coat each and every slice with the marinade and it can be done in a much better way by your hands.
2. Once done with the proper coating cover it and marinate it for an hour. After that pressure cook it until completely done. Cook it on a high flame for 1 whistle then lower the flame and cook for 10-12 minutes.
3. When done off the flame and allow it to cool down. Then open the lid and dry all the water from the mutton. Make sure there is no water left.
4. Now peel, wash and thinly slice the onions. In a pan start frying them along with the garlic cloves until they are golden brown. Don't over fry them.
5. Now dry roast all the above-mentioned spices and dry fruits one by one starting with the red chilli because it takes more time until every ingredients start giving a beautiful aroma.
6. Cool down it a bit and then grind it to a fine powder. My homemade Pasanda masala is ready. You can add more or less red chilli according to your taste.
7. Grind the brown onions and garlic to a fine paste. In the same pan add oil then transfer the cooked mutton slices. Saute it for 5 minutes then add the onion garlic paste and homemade Pasanda masala and mix very well.
8. Cook it for high flame for 3-4 minutes stirring continuously after that lower the flame and cover it. Cook it for 10 minutes on low flame or until start sticking the pan. Open the lid and cook it on high flame. Add coriander leaves and mix.
9. Cook it until the oil start to ooze out and it continuously stick the pan and gives a beautiful aroma. Enjoy with naan, paratha, poori or chapati whatever you prefer. Serve hot with some sliced onions and lemon wedges.

Bhuna Pasanda calls for a prime cut of goat or lamb meat, taken from the raan or thigh. Pasanda (Urdu: پسندہ ‎) is a popular meat dish from the Indian subcontinent, notably North Indian, Hyderabadi and Pakistani, derived from a meal served in the court of the Mughal emperors. The word is a variation on the Urdu word "pasande" meaning "favourite", which refers to the prime cut of meat traditionally used within. Wash and drain the mutton well. Place the mutton in a mixing bowl.

So that is going to wrap it up with this special food mutton pasanda recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!