Mutton Pasanda
Images on Rasoi Buddy are for illustrative purposes only and may not represent the exact appearance of the final dish.
Step into the world of Mughal opulence with Mutton Pasanda, a regal dish whose name literally translates to "everyone’s favorite." This authentic Mutton Pasanda recipe features prime cuts of lamb, traditionally flattened into thin strips or steaks, which are marinated in a luxurious blend of yogurt, almond paste, and aromatic spices. If you are searching for a spicy yet creamy Mughlai mutton curry that offers a velvety texture and a subtle nutty sweetness, the secret lies in the slow-braising of the meat until it reaches a butter-soft consistency. Many food connoisseurs cherish this homemade royal mutton pasanda for its sophisticated use of saffron, mace, and cardamom, creating a dish that is rich without being overly fiery. Whether paired with a flaky Warqi Paratha or fragrant Sheermal, this authentic North Indian mutton delicacy is the epitome of celebratory dining.
Ingredients
Cooking Instructions
Tips & Secrets
- Pounding the meat to a uniform thinness is the secret to achieving that signature melt-in-the-mouth texture.
- Using poppy seeds (Khus Khus) provides the traditional thick and nutty consistency found in authentic Pasanda.
- Whisking the yogurt and adding it slowly on low heat ensures a smooth, non-curdled gravy.
- Always use kewra water at the very end to preserve its delicate floral aroma in the heavy meat dish.
Nutritional Information(Per 1 serving)
470 kcal
26g
34g
14g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.