Pasanday

Method

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.