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

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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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