Mutton Pasanda Ingredients:
Mutton 1/2 KgSteps to make Mutton Pasanda
- Marinate mutton with curd/yogurt.
- Heat ghee inside a pan and saut the chopped onions, ginger root and garlic clove till it turns golden brown.
- Add turmeric powder, salt, cumin powder, nutmeg powder, pepper powder and coriander powder.
- Add some marinated mutton and little water and prepare it for around half an hour.
- When mutton is tender, add some almond paste and also the cream and add garam masala powder.
- Garnish with roasted almonds and coriander leaves.
- Enjoy hot Mutton Pasanda.
- Mutton Pasanda is able to serve.
Ghilafi Pasanda ngredients:
Beef slices (Pasanda) 1/2 kg (decline in 3/4 inch)- Flour 1 cup
- Butter 1 tablespoons of
- Egg 1
- Salt 1/2 tablespoons of
- Water as needed
Steps to make Ghilafi Pasanda
- Preparation of Dough or Ghilaf
- Have a mixing bowl, put flour, add butter, egg and salt, mix everything with water making dough, let it rest for 1/2 hour.
- Make small balls in the dough, flatten it like puree and decline in square shape.
- Marinate pasanda with all of masala for one hour, then boil the pasanda, add 1 tablespoons of oil, now put pasanda on roll square, stick edges with beaten egg, press with fork and fry.
- Ghilafi Pasanda is able to serve.
Pasanda Gosht Ingredients:
600 gms mutton (boneless)Steps to make gosht pasanda:
- Neat and cut boneless lamb into 1 " cubes. Flatten them using a steak hammer.
- Marinade flattened lamb pieces with curd, salt, ginger root and garlic clove paste, red chilli powder and eco-friendly cardamom powder for around 2 hrs.
- Heat oil inside a thick bottomed pan. Add whole garam masala, bay leaf and allow it to crackle. Add sliced onions and prepare until they're golden brown.
- Add chopped eco-friendly chillies, coriander powder and marinated lamb pieces. Add 1 cup water and allow it to prepare on the medium heat until lamb is nearly done.
- Add tomato puree and prepare covered till lamb is tender.
- Adujst seasoning with the addition of salt and serve hot.
- Pasanda Gosht is able to serve.
Pasanda Ingredients:
Pasanda Recipe- 500 grams Boneless mutton fillet
- 3 tablespoon Ginger root-garlic clove paste (50 g.)
- 3 tablespoon Raw papaya (50 g.) Ground to some paste
- Salt to taste
- 100 grams Butter
- 1 teaspoon Garam masala powder (5 g.)
- 500 ml Cream
- 2 teaspoons White-colored pepper powder (10 g.)
- 3 Bread slices
Steps to make Pasanda:
- Cut mutton into 2.5 cm x 4 cm wide pieces and beat till well flattened having a meat hammer (steak hammer).
- Mix 1 / 2 of the ginger root-garlic clove paste, papaya paste and salt. Put it on the mutton pieces and marinate the mutton for around an hour.
- Melt butter inside a fry pan, add some remaining ginger root-garlic clove paste and garam masala powder. Fry till well browned.
- Add some marinated mutton pieces, fry well and prepare till done. Add cream and white-colored pepper powder, and prepare till almost dry.
- Cut the bread slices into strips and toast till done.
- Garnish the kababs with bread toasted fingers.
Mutton Pasanda Ingredients:
Mutton Pasanda Recipe- Mutton 1/2 Kg
- Cream 1/2 cup
- Curd/yogurt (Dahi) 1/2 cup
- Onions (Piyaz)- 2 no’s chopped
- Garlic clove (Lehsun) 4 nos chopped
- Ginger root (Adrak) 1 " piece chopped
- Ghee 2 tablespoon
- Turmeric powder (Haldi) 1/2 teaspoon
- Coriander powder (Dhaniya) 2 teaspoon
- Cumin powder (Jeera) 1 teaspoon
- Garam Masala 1 teaspoon
- Nutmeg powder 1/2 teaspoon
- White-colored pepper powder (Safed mirch) 1/2 teaspoon
- Almond paste (Badam) 2 tablespoon
- Roasted Almonds(Badam) 6 no’s
- Coriander leaves (Dhaniya patte) A couple of
- Salt to taste
Steps to make Mutton Pasanda:
- Marinate mutton with curd/yogurt.
- Heat ghee inside a pan and saut the chopped onions, ginger root and garlic clove till it turns golden brown.
- Add turmeric powder, salt, cumin powder, nutmeg powder, pepper powder and coriander powder.
- Add some marinated mutton and little water and prepare it for around half an hour.
- When mutton is tender, add some almond paste and also the cream and add garam masala powder.
- Garnish with roasted almonds and coriander leaves.
Pasanda Kebab Ingredients:
- 500 g Boneless Mutton Fillet
- 3 tablespoons of Ginger root-Garlic clove Paste
- 3 tablespoons of Raw Papaya, ground to some paste
- 1 teaspoon Garam Masala Powder
- 2 teaspoon White-colored Pepper Powder
- 3 Bread Slices
- Salt, to taste
- 100 g Butter
- 500 ml Cream
Steps to make Pasanda Kebab:
- Have a bowl and cut mutton in small pieces. Now, flatten it having a meat hammer.
- Have a normal size bowl and blend 1 / 2 of the ginger root-garlic clove paste, papaya paste and salt. Apply this mix around the mutton pieces and preserve it to have an hour within the refrigerator.
- Have a fry pan and melt butter inside it. Add remaining ginger root-garlic clove paste and garam masala powder inside it and fry it till it's brown colored.
- Now, place the preserved mutton pieces inside it, fry well and prepare it till to control your emotions.
- Put cream and white-colored pepper powder, and prepare till it's almost dry.
- Cut the bread slices in strips and toast it till it's prepared. Garnish the kababs using these bread toasted fingers.
- 500 gm beef fillets
- 1 tablespoons of chana powder, roasted
- 2 tablespoons of poppy seeds
- 3 onions,finely chopped
- 8 whole dried red chilies
- 2 tablespoons of peanuts
- 1 teaspoon garam masala
- 250gm yogurt
- 3-4 tablespoons of oil
- 1 teaspoon ginger root paste
- 1 teaspoon cumin seeds
- salt to taste
- Grind all of the dry ingredients and blend using the yogurt.
- Apply this mix towards the meat and then leave to marinate not less than 2 hrs.
- Heat the oil inside a pan.
- Fry the onion till brown.
- Add meat and then leave to prepare on low heat till tender. Give a little water, if required.
- Remove in the heat and transfer right into a serving dish.
- Sprinkle garam masala regarding this.
- Beef Pasanda is able to serve.
- Serve with hot naan or roti.
- and sprinkle garam masala regarding this.
- Serve with hot naan!
Pasanda Kabab Ingredients:
- A slab of lean meat 450 gm
- Butter for basting
- Black peppercorns 16
- Cardamoms 5
- Cloves 5
- Coconut, desiccated 30 gm/2 tbsp .
- Cumin (jeera) seeds 5 gm/1 teaspoon
- Garlic clove, chopped 10 cloves
- Ginger root, chopped 15 gm/2” piece
- Kachri (tenderizer) 5gm/1 teaspoon
- or
- Nutmeg (jaiphal) powder 1.25 gm/ teaspoon
- Onions, chopped 60 gm/ cup
- Poppy seeds (khus khus) 5 gm/1 teaspoon
- Raw papaya paste 7.5 gm/1 teaspoon
- Red chilli powder 5 gm/1 teaspoon
- Salt to taste
- Yogurt 180 gm/ 2/3 cup
Steps to make Pasanda Kabab Recipe
- Cut meat into slices 3 inches lengthy.
- 1 inches wide and three-fourths inch thick.
- Cut the slice into half without cutting through.
- Departing a join in the finish.
- Open the cut halves to create a single strip, roughly 6 inches lengthy. Beat the joints with the rear of a knife to flatten them a little.
- Inside a mixer blend together cloves, cardamoms, papaya or kachri, garlic clove, onion, ginger root, cumin, coconut, nutmeg, peppercorns, poppy seeds and yogurt.
- Add red chilli powder and salt.
- Coat the strips with this particular mixture and then leave to marinade for several hrs.
- Weave the skewer interior and exterior the meat strips at 4 points, at regular times.
- The meat will look like a wavy line, using the skewer running through its center.
- Roast over a wide open charcoal fire or bbq for ten minutes.
- When one for reds is cooked, baste with butter and roast again for several-a few minutes.
Prep Time: 3 hrs, Cooking: fifteen minutes
For Everyone: Function as a salad with sliced onions, eco-friendly chillies and finely cut mint leaves.