How to make Awadhi Pasanda -

Mutton pieces marinated with lot of spices, cooked till dry.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Boneless mutton (हड्डी रहित मटन), Raw papaya paste (कच्चे पपीते का पेस्ट)

Cuisine : Indian

Course : Main Course Mutton


For more recipes related to Awadhi Pasanda checkout Mutton Curry, Haleem, Kadai Gosht Hussainee, Mutton Khichda . You can also find more Main Course Mutton recipes like Bheja Takatin Bhatinda Mutton Lal Gosht Gosht Shahi Korma

Awadhi Pasanda

Awadhi Pasanda Recipe Card

Print

Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.

Prep Time : 1.30-2 hour

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Awadhi Pasanda Recipe

  • Boneless mutton cut into thin slices 450 grams

  • Raw papaya paste 2 tablespoons

  • Salt to taste

  • Green cardamom powder 1/2 teaspoon

  • Fennel powder 1/2 teaspoon

  • Mace powder 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Cumin powder 1 teaspoon

  • Black peppercorns crushed 1/4 teaspoon

  • Clove powder 1/4 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Ginger-garlic paste 1 tablespoon

  • Green chillies finely chopped 1/2 teaspoon

  • Hung yogurt 1/2 cup

  • Fresh cream 2 tablespoons

  • Cashewnut paste 2 tablespoons

  • Roasted chana dal powder 1 tablespoon

  • Browned onion paste 2-3 tablespoons

  • Saffron A pinch

  • Screw pine water 1 teaspoon

  • Rose water 1 teaspoon

  • Fresh coriander leaves finely chopped 2 tablespoons

  • Ghee 1/4 cup

  • Fresh mint leaves to garnish

Method

Step 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.

Step 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.

Step 3

Transfer onto a serving plate, garnish with mint leaves and serve hot with with parantha.

advertisement
website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.