Awadhi Pasanda

Ingredients list for Awadhi Pasanda

• 450 grams Boneless mutton cut into thin slices
• 2 tablespoons Raw papaya paste
• to taste Salt
• 1/2 teaspoon Green cardamom powder
• 1/2 teaspoon Fennel powder
• 1/2 teaspoon Mace powder
• 1 teaspoon Red chilli powder
• 1 teaspoon Cumin powder
• 1/4 teaspoon Black peppercorns crushed
• 1/4 teaspoon Clove powder
• 1/2 teaspoon Garam masala powder
• 1 tablespoon Ginger-garlic paste
• 1/2 teaspoon Green chillies finely chopped
• 1/2 cup Hung yogurt
• 2 tablespoons Fresh cream
• 2 tablespoons Cashewnut paste
• 1 tablespoon Roasted chana dal powder
• 2-3 tablespoons Browned onion paste
• A pinch Saffron
• 1 teaspoon Screw pine water
• 1 teaspoon Rose water
• 2 tablespoons Fresh coriander leaves finely chopped
• 1/4 cup Ghee
• to garnish Fresh mint leaves

Method

1. Take mutton pieces in a mixing bowl, add papaya paste, salt, green cardamom powder, fennel seed powder, mace powder, red chilli powder, cumin powder, crushed black peppercorns, clove powder, garam masala powder, ginger-garlic paste, green chillies, hung yogurt, fresh cream, cashewnut paste, roasted chana dal powder, browned onion paste, saffron, screw pine essence, rose water and coriander leaves and mix well together. Set aside in the refrigerator to marinate for 1-2 hours.
2. Heat ghee in a non-stick pan, add the marinated mutton, piece by piece, and cook for 20-25 minutes or till well done.
3. Transfer onto a serving plate, garnish with mint leaves and serve hot with with parantha.