Mutton Badam Pasanda

Ingredients

• • Boneless mutton (about 3 inch pieces, flattened slightly with a mallet) - 600 grams

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Ingredients For Making Pasandas

• • Ghee - 4 tablespoons
• • Onions (chopped finely) - 3
• • Ginger paste - 1 ½ teaspoons
• • Garlic paste - 1 ½ teaspoons
• • Dahi/Curd - ¾ cup
• • Shaahi jeera/Black cumin - ½ teaspoon
• • Choti elaichis/Green cardamoms - 6
• • Dalchini sticks/Cinnamon - 2
• • Tej pattas/Bay leaves - 4
• • Whole dry red chillies - 4
• • Chilly powder - 1 teaspoon
• • Salt - as required
• • Saffron (prepare: dissolved in a little milk) - ¼ teaspoon
• • Cream - ¾ cup
• • Almonds (prepare: blanched and ground to a paste) - 25
• • Blanched almonds (for garnishing) - a few
• • Garam masala - 1 teaspoon

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Method

• 1. Marinate the mutton pasandas with the dahi, salt, ginger and garlic pastes for 3-4 hours.
• 2. Heat ghee in a flat bottomed pan and fry the whole garam masala. Add the onions and fry till golden brown.
• 3. Add the mutton with the marinade, chilly powder, and whole red chillies.
• 4. Cook covered on low flame stirring occasionally until pasandas are tender.
• 5. Add a little water if mutton starts to stick.
• 6. Add the almond paste and cook for 10 minutes. The sauce should be quite thick.
• 7. Add the cream and the dissolved saffron. Heat through and garnish with the blanched almonds.
• 8. Serve hot with naan or tandoori roti.