BHUNA PASANDA RECIPE | BHUNA MUTTON PASANDA | LAMB PASANDA

Bhuna Pasanda Recipe: Our Mutton Pasanda recipe (or lamb pasanda recipe) showcases the culinary sophistication of the Kayastha community of Old Delhi. Like any good preparation, it represents the history, culture, and identity of the community in a single dish.

The Kayasthas in north India were administrators, courtiers, and record keepers to the Mughal emperors, and hence an advantaged community. Their cuisine is a unique blend of Muslim and Hindu influences. Given the Mughal influence, it is, not surprisingly, marked by the dominance of red meat (mostly goat and lamb), a sophisticated and discerning use of spices, and elaborate cooking methods, including dum (steaming), bhuna (roasting), and dhungar (smoking).




This Mutton Pasanda recipe is a wonderful example of the composite Hindu–Muslim, or syncretic Ganga–Jamuni, culture of the Kayasthas of Shahjahanabad, the impressive capital built on the banks of the Yamuna by the Mughal emperor Shahjahan.

Bhuna Pasanda calls for a prime cut of goat or lamb meat, taken from the raan or thigh. Interestingly, the name of the cut is derived from the Urdu word pasand, meaning liking or preference.




The meat is pounded into thin flat slices with mallets and the pasande are sometimes scored with a sharp knife. It is then marinated and cooked in a richly aromatic and flavourful onion-based gravy, seasoned with a range of warming spices and garam masala.

Our restaurant style mutton pasanda recipe uses papaya as a tenderiser, favoured by the cooks of the royal houses of Awadh and Delhi. It also uses another traditional tenderiser, kachri powder, made from indigenous wild berries found in Rajasthan.




Our lamb pasanda recipe uses yoghurt, the
For a lavish Kayastha meal, cook our rich and sumptuous Lamb Pasanda recipe and serve it with keema kofta, moong dal shami kebabs, yakhni pulao (mutton and rice cooked together in stock), begun bhaja, paneer laung latta, dhungare kathal biryani (smoked jackfruit biryani), and sookhi urad dal garnished with fried onions, along with fried breads like poori and parantha.




End this feast with delicious phirni, a Mathur Kayastha speciality, flavoured with kewra and pista, shahi tukda (Indian bread pudding), Taar Gosht and khubani ka meetha (stewed apricots served with cream).




Learn how to make Lamb or Mutton Pasanda online following this easy to follow video recipe. Find a restaurant style Lamb Pasanda recipe video with all ingredients and cooking method from Yummefy Recipes.


RECIPE
INGREDIENTS
450 gram boneless thigh of mutton, or lamb, (boneless raan – pasanda cut), cut into thin long strips
1 tablespoon raw papaya paste
1 1/2 teaspoon salt, or to taste

250 ml yogurt, (about 1 cup)
4 tablespoon roasted gram flour, or roasted chickpea flour

90 gram ghee, (about ½ cup)
300 gram onions, (about 3 medium onions), sliced into thin rounds
1 teaspoon kachri powder
250 gram onions, (about 2½ medium onions), finely chopped
1 tablespoon garlic paste
1 teaspoon ginger paste
1 1/2 teaspoon coriander powder
1/4 teaspoon roasted cumin powder
3/4 teaspoon red chilli powder, mild
1/4 teaspoon green cardamom powder
4 tablespoon coriander leaves, fresh, chopped
4 tablespoon mint leaves, fresh, chopped
1/4 teaspoon garam masala powder
1 tablespoon coriander leaves, chopped, to garnish

COOKING METHOD
Use a mallet to pound individual strips of mutton or lamb till very thin but not falling apart. Place in a bowl. Add raw papaya paste and salt, mix to coat the strips of mutton well, and marinate for 1 hour.
Pour yogurt into a separate bowl. Stir in roasted gram flour (or roasted chickpea flour) till well mixed. Reserved.
Place a kadhai or wok on high heat and add ghee. Once the ghee is hot, slide in sliced onion and fry till golden brown, 5 to 6 minutes. Toss in kachri powder, stir for a minute, then add marinated mutton. Sauté for about 3 minutes, then reduce heat to medium and cover and cook for another 17 - 18 minutes, stirring occasionally.
Add chopped onion and cook till the oil leaves the masala, about 5 minutes. Slide in the garlic and ginger pastes and continue cooking for another 5 minutes. Toss in coriander powder, roasted cumin powder, red chilli powder, and green cardamom powder. Stir for a couple of minutes, then add 4 tablespoons coriander leaves and mint leaves. Stir, then cover and cook for 2 to 3 minutes.
Slowly pour reserved yogurt – gram flour mixture into the kadhai, stirring continuously till well incorporated. Reduce heat to low and cover the kadhai with a tight-fitting lid and give the bhuna pasanda dum for 8 to 10 minutes. Turn heat off and stir in garam masala powder. Remove from heat.
Transfer to a serving bowl and garnish with 1 tablespoon of coriander leaves. Serve hot.

Serves: 4 as part of a larger meal
Prep Time: 20 minutes plus 60 minutes marination time
Cook Time: 65 minutes
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