Pasanda
Flattened lamb escalopes marinated in yogurt and spices, folded with a rich filling and slow-cooked in a smooth, golden gravy — a refined Nawabi preparation less known outside Lucknow.
Cuisines
Awadhi
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
| 300 grams | lamb or beef slices |
| 1 cup | yogurt |
| 2 tablespoons | ginger-garlic paste |
| 1 teaspoon | red chili powder |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | cumin powder |
| 1 teaspoon | garam masala |
| 2 tablespoons | ghee or oil |
| 2 medium | onions, finely sliced |
| 4 tablespoons | cashew paste |
| 1 cup | water |
| — | salt to taste |
| 1 tablespoon | lemon juice |
| 2 tablespoons | fresh coriander leaves, chopped |
Instructions
- 1 In a bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, and salt.
- 2 Add the lamb or beef slices to the marinade, ensuring they are well coated. Let it marinate for at least 2 hours or overnight in the refrigerator.
- 3 Heat ghee or oil in a pan over medium heat. Add the sliced onions and sauté until golden brown.
- 4 Add the marinated meat to the pan and cook until the meat is browned on all sides.
- 5 Stir in the cashew paste and mix well.
- 6 Add water to the pan, cover, and let it simmer on low heat until the meat is tender and the sauce has thickened.
- 7 Adjust seasoning with salt if necessary and add lemon juice.
- 8 Garnish with fresh coriander leaves before serving.
Tips
For a richer flavor, you can add a pinch of saffron soaked in warm milk to the dish before serving.