Pasanda

Pasanda

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.

Cuisines

Awadhi Kashmiri Mughlai Delhi

Best for

Lunch Dinner

Recipe

Prep: 30 min Cook: 40 min Total: 70 min 2-3 servings

Ingredients

300 grams lamb or beef fillets
2 tablespoons yogurt
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon red chili powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala
1 cup onion, finely sliced
1/4 cup cashew nuts
1/4 cup almonds
1/4 cup cream
2 tablespoons ghee or oil
1 stick cinnamon
3 green cardamom pods
4 cloves
1 teaspoon salt or to taste
— fresh coriander leaves for garnish

Instructions

  1. 1 Slice the lamb or beef fillets into thin strips and set aside.
  2. 2 In a bowl, mix yogurt, ginger paste, garlic paste, red chili powder, coriander powder, turmeric powder, and salt.
  3. 3 Marinate the meat strips in this mixture for at least 30 minutes.
  4. 4 Soak the cashew nuts and almonds in warm water for 15 minutes, then grind into a smooth paste.
  5. 5 Heat ghee or oil in a pan over medium heat.
  6. 6 Add cinnamon, cardamom pods, and cloves, and sauté until fragrant.
  7. 7 Add the sliced onions and sauté until golden brown.
  8. 8 Add the marinated meat along with the marinade to the pan and cook until the meat is browned.
  9. 9 Stir in the cashew and almond paste, and cook for another 5 minutes.
  10. 10 Add cream and garam masala, and cook for an additional 10 minutes, stirring occasionally.
  11. 11 Adjust seasoning with salt if needed.
  12. 12 Garnish with fresh coriander leaves before serving.

Tips

For a richer flavor, you can add a few saffron strands soaked in warm milk to the dish.