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This is a traditional recipe of marinated mutton cooked in a spicy curry made with yogurt, cream, tomatoes and various spices.

Pasanday Pasanday

Chef's Name

: Niru Gupta

Recipe Servings

: 6

Recipe Cook Time

: 5 Hours

Recipe Rating

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  • Mix together and marinate for 4-5 hours.

    1 kg mutton-cut into 3 1/2 cm cubes and beaten flat

    Salt to taste

    1 Tbsp ginger paste

    1 Tbsp garlic paste

    2 tsp chilli powder

    2 Tbsp coriander powder

    2 Tbsp poppy seeds-soaked, roasted and ground

    1 tsp onion seeds

    2 1/2 cups yoghurt

    1/2 cup oil

    6-7 green cardamoms

    6-7 cloves

    2 pieces cinnamon

    1 cup onion-chopped fine

    1 cup tomatoes-cut fine

    1/2 cup tomato puree

    10-12 blanched and slivered almonds

    1/4 cup cream

    2 Tbsp chopped coriander leaves


Heat the oil in a large saucepan; add the cardamoms, clove and cinnamon.

When these darken, add the onions and fry to a dark brown.

Add the flattened meat along with the marinade and cook uncovered, over low or high heat, till the water has evaporated and the fat separates.

By this time the meat should be cooked too. If not yet tender, add some water and cook till tender.

Add the tomatoes and puree, and sauté till the fat separates again, taking care not to break the meat pieces.

Add half the almonds.

Dish can be served dry too.

To make a gravy, add a little water and cook for a few minutes longer.

Garnish with cream, the rest of the almonds and the coriander leaves and serve.





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