Badam Pasanda

Recipe by
Total Time:
7.5 hours
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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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.