Mutton Pasanda
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Mutton Pasanda is a regal and velvety Mughlai dish that derives its name from the word 'Pasande,' meaning favorite. This recipe features thin, flattened strips of lamb marinated in yogurt and spices, then slow-cooked in a rich gravy made with poppy seeds, cashews, and fried onions. The meat is traditionally pounded to ensure it becomes incredibly tender and melts in the mouth. Its taste is savory, mildly sweet, and deeply aromatic, offering a luxury dining experience. This dish is a centerpiece of Lucknowi and Hyderabadi cuisine, best enjoyed with soft Roomali Roti or sheermal.
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 professional-grade gravy.
- Always use kewra water at the very end to preserve its delicate floral aroma in the heavy meat dish.
Nutritional Information(Per 250g)
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.