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Bhopali mutton pasande
भोपाली मटन पसंदे: flattened mutton escalopes marinated in yogurt and spices, slow-cooked in a rich gravy
Pasande come from the Nawabi kitchens of Bhopal, where boneless leg of mutton is cut into thin slices and beaten flat, then marinated in yogurt, raw papaya, ground fried onion and spices and cooked low until meltingly tender. They are made for Eid, weddings and dawats and eaten with sheermal or rotis. This dish contains mutton: marinate it in the fridge and cook it until the meat reaches 71 °C and is fork-tender. The common mistake is cooking on high heat, which seizes the thin slices and toughens them. Chef's tip: beat the slices between cling film with a rolling pin to an even 5 mm; even thickness means every piece is tender at the same time.
- Total time
- 100 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the marinade
- 1 ½ lb boneless mutton legsliced 1 cm and beaten to 5 mm
- 1 tbsp raw papaya paste
- 2 tbsp ginger-garlic paste
- 2 tsp ground coriander
- 1 tsp garam masala
- 1 ½ tsp salt
For the gravy
- 5 tbsp ghee or oil
- 3 onionsthinly sliced
- 4 cloves
- 1 oz cashewssoaked and ground with 4 tbsp water
- 1 cup water
- ½ tsp kewra water (optional)
- 2 tbsp fresh coriander (optional)chopped
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Method
0/7 doneStep 1: Heat 5 tbsp ghee or oil and fry 3 onions on medium heat for 12–15 minutes until deep brown and crisp. Lift out, leaving the ghee, cool and crush to a paste with 2 tbsp of the 7 oz thick plain yoghurt (curd).
15 minStep 2: Mix 1 ½ lb boneless mutton leg with the rest of the 7 oz thick plain yoghurt (curd), 1 tbsp raw papaya paste, 2 tbsp ginger-garlic paste, 2 tsp Kashmiri red chilli powder, 2 tsp ground coriander, 1 tsp garam masala, 1 ½ tsp salt and the fried-onion paste. Cover and marinate in the fridge for 4 hours or overnight.
5 minStep 3: Reheat the reserved ghee, add 4 green cardamom pods and 4 cloves for 30 seconds.
1 minStep 4: Add the mutton with its marinade and cook on medium heat for 10 minutes, turning, until the yoghurt reduces and the ghee begins to separate.
10 minStep 5: Add 1 cup water, cover tightly and cook on the lowest heat for 40–45 minutes, turning once, until the mutton is fork-tender and reads 160°F or more.
45 minStep 6: Stir in 1 oz cashews and simmer uncovered for 5 minutes until the gravy is thick and glossy with ghee at the edges.
5 minStep 7: Sprinkle ½ tsp kewra water and 2 tbsp fresh coriander and serve hot with sheermal or rotis.
1 min
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 42 g
- Carbs
- 15 g
- Fat
- 37 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bhopali mutton pasande take?
- About 100 minutes in total: 30 minutes to prepare and 70 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of thick plain yoghurt (curd)?
- Greek yoghurt loosened with a little milk.
- What can I use instead of kashmiri red chilli powder?
- Cayenne, half the amount (hotter).
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