Pasanda

Thinly sliced, mallet-beaten leg of lamb marinated overnight in yogurt, ginger, garlic, and whole spices, then simmered in a sauce of blanched almonds, fresh cream, and saffron — its name means 'chosen' or 'favourite' in Persian, referring to the preferred cut of Mughal emperors. The tenderising technique and the almond-saffron sauce are hallmarks of this royal Mughal court preparation.