Pasanda Shahi

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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Ingredients

  • 1/2 kg - lean mutton from saddle and leg cut into pasandas
  • 115 gms - ghee
  • 115 gms - curd
  • 9 gms - red chillies, powdered
  • 6 gms - coriander seeds, powdered
  • 3 gms - garam masala, powdered
  • 3 gms - cumin seeds, powdered
  • 6 - 2" cinnamon sticks whole
  • 4 black cardamoms whole
  • 10 cloves whole
  • 1.5 gms - cardamom seeds, powdered
  • 6 gms - ginger, scraped and shredded
  • 6 gms - garlic, scraped and ground
  • 9 gms - dry figs (sukha anjeer) ground with water
  • 9 gms - raisins (kismis) ground with water
  • 15 gms - khoya
  • 15 ml - vinegar
  • 1 pinch saffron diluted in warm water
  • 1 pinch asafoetida diluted in water
  • 12 gms - salt

How to Make Pasanda Shahi

  • Remove all the white membranes from the surface of the meat.
  • Cut 1.5" thick strips and about 2" squares.
  • Beat each piece with the back of a knife or wooden hammer, wetting knife or hammer with a little water to avoid sticking, till they are flattened out and fibres are broken.
  • Mix curd, salt, chillies, coriander seeds, turmeric, cumin seeds, fenugreek leaves, green chillies, ground onions, garlic and ginger into the meat.
  • Marinate for half an hour.
  • Heat the ghee and add cardamoms, cloves and cinnamon.
  • Add sliced onions and fry to a golden brown.
  • Remove the pan from the fire.
  • Add meat spreading the pieces flat and evenly.
  • Add one cup water.
  • Cover and cook on medium heat.
  • When tender and very little water remains, put on dim till water dries up and only ghee remains.

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