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Pasanda Shahi
Category : Madhya pradesh, Lamb, Mutton
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Remove all the white membranes from the surface of the meat.
- Cut �" thick strips and about 2" squares.
- Beat each piece with the back of a knife or wooden hammer, wetting knife or hammer with a little water to avoid sticking, till they are flattened out and fibres are broken.
- Mix curd, salt, chillies, coriander seeds, turmeric, cumin seeds, fenugreek leaves, green chillies, ground onions, garlic and ginger into the meat.
- Marinade for half an hour.
- Heat the ghee and add cardamoms, cloves and cinnamon.
- Add sliced onions and fry to a golden brown.
- Remove the pan from the fire.
- Add meat spreading the pieces flat and evenly.
- Add one cup water.
- Cover and cook on medium heat.
- When tender and very little water remains, put on dum till water dries up and only ghee remains.
Ingredients:
� kg - lean mutton from saddle and leg cut into pasandas
115 gms - ghee
115 gms - curd
9 gms - red chillies, powdered
6 gms - coriander seeds, powdered
3 gms - garam masala, powdered
3 gms - cumin seeds, powdered
6 nos - 2" cinnamon sticks whole
4 - black cardamoms whole
10 - cloves whole
1 � gms - cardamom seeds, powdered
6 gms - ginger, scraped and shredded
6 gms - garlic, scraped and ground
9 gms - dry figs (sukha anjeer) ground with water
9 gms - raisins (kismis) ground with water
15 gms - khoya
15 ml - vinegar
1 pinch - saffron diluted in warm water
1 pinch - asafoetida diluted in water
12 gms - salt
� kg - lean mutton from saddle and leg cut into pasandas
115 gms - ghee
115 gms - curd
9 gms - red chillies, powdered
6 gms - coriander seeds, powdered
3 gms - garam masala, powdered
3 gms - cumin seeds, powdered
6 nos - 2" cinnamon sticks whole
4 - black cardamoms whole
10 - cloves whole
1 � gms - cardamom seeds, powdered
6 gms - ginger, scraped and shredded
6 gms - garlic, scraped and ground
9 gms - dry figs (sukha anjeer) ground with water
9 gms - raisins (kismis) ground with water
15 gms - khoya
15 ml - vinegar
1 pinch - saffron diluted in warm water
1 pinch - asafoetida diluted in water
12 gms - salt
RECIPES BY REHANA KHAMBATY
