21 Jun

  lmp psanda


Pasanda (Urdu: پسندہ‎) is a popular North Indian and Pakistani meat dish, derived from a meal served in the Court of the Moghul Emperors. The word is a variation on the Urdu word “pasande,” or “the favorite one,” which refers to the prime cut of meat traditionally used within.It is made with boneless pieces of lamb that have been beaten/flattened with a wooden hammer. Give the lamb a good pounding with a  mallet or the end of a rolling pin, then cut into strips about ½ in square and 1½ in long (like thin fingers).


  1. 500 gms good quality Lamb meat
  2. 5 tsp ghee
  3.  3 large onions
  4. Salt to taste
  5. whole garam masala- 4 cloves,4 cardamon,cinnamon stick
  6. 1 tsp cumin seeeds
  7. coriander leaves for garnish
  8. 10 almonds
  9. 2 boiled eggs for garnish(optional)

for marinade

  1.  2 cups – yoghurt
  2.  chirongi/kaju(cashews)- 1cup
  3.  1/2 fresh coconut – ground
  4.  salt
  5.  1 tsp coriander powder
  6.  1  tsp. turmeric powder
  7.  1tsp chilli powder
  8.  Green masala 2 tsp(coriander,mint and green chillies)
  9.  1 tsp. sweet paprika powder for colour
  10.  1 tbs – ginger garlic paste


Flatten Lamb pieces by beating with a wooden hammer,keep aside.

Roast cashews,coconut and khaskhas(optional) and grind to a fine paste.

Wash pasanda meat and drain. Marinate with the ground coconut masala, yoghurt,coriander,turmeric ,chilli powders, paprika for colour,salt, ginger garlic paste  for at least 2 hrs or overnight in fridge. 

Fry onions till golden brown and keep aside. Heat oil and add the whole garam masala,onions and fry. Add the marinated meat and cumin powder, fry till the ghee separates and the meat is tender. Add the green masala,and simmer for 10 minutes. 

Garnish with sliced almonds,cashews ,coriander leaves or finely sliced boiled eggs.







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