Ingredients

• 500 gms - mutton / lamb pasandas
• For Marinade :
• 1 cup - yoghurt
• 1 tsp - ginger paste
• 1 tsp - garlic paste
• 1 tsp - kachri
• 1/2 tsp - Kashmir chilli powder
• 1/2 tsp - garam masala
• 1 tsp - coriander leaves paste
• 1 tsp - green chillies paste
• 1.5 tsp - salt
• For Filling :
• 1 tbsp - pistachio
• 1 tbsp - raisins
• 12 - almonds
• coriander leaves for garnish
• 1 tbsp - clarified butter
• 5 - green cardamom, powdered
• 1/2 cup - onions, grated
• 1 tsp - ginger paste
• 1 tsp - garlic paste
• 1 tbsp - desiccated coconut
• 12 - almonds

How to Make Badam Pasanda

• Combine all ingredients for the marinade and add meat to it.
• Leave to marinate for 5-6 hours or overnight.
• Finely chop and then combine all ingredients for the filling. Put aside.
• Roast and grind the desiccated coconut and almonds. Put aside.
• Lift the pieces from marinade, stuff each with some filling, roll and secure with toothpicks.
• Place ghee and cardamom in a dish, mix well and cook covered on 'High' for 1 minute.
• Add the pasandas, toss well to coat, and cook covered at 70% for 10 minutes, turning once.
• Transfer pasandas out of the dish, and liquid if any.
• In the same dish add onions, ginger-garlic paste and mix thoroughly and cook covered on 'High' for 5 minutes, stirring once.
• Add almond mixture, remaining marinade and liquid of the pasandas.
• Mix well and place the pasandas in it.
• The liquid should cover 3/4 of the pasandas.
• Add some hot water if required.
• Cook covered at 70% for 15 minutes, turning once.
• Serve garnished with the coriander leaves.