Pasande is a specialty preparation of tenderised meat, originally prepared from a leg of lamb. Batta Pasanda, an heirloom recipe sourced by the author, is a classic example of farmaishi (heirloom) cuisine.
Leg Pasande 1 kg
(The butcher would be required to hammer the pasande into thin escalopes)
Soak the pasande in fresh water, for upto 2 hours in the fridge. Remove, pat dry.
Ingredients for masala
Black pepper (ground) 1 tbsp
Cumin (ground) 1 tsp
Red chilli (chopped) 2 tbsp
Cinnamon (chopped) 1 stick
Clove (chop) 2 to 4
Small cardamom (chopped) 3 to 4
Big cardamom (chopped) 2
Green chilli (chopped) 5 to 6
Ginger/garlic (chopped) 2 tbsp each
Oil 1/2 cup
Salt to taste
Lime for garnish
- Take a pan and add all the meat and 1/2 cup ghee.
- Sear the meat.
- Add garlic and sauté.
- Add ginger and sauté.
- Include all the spices one by one and lightly sauté, then add chopped green chillies.
- Add to 1.5 cup of mutton stock or chaach and let it cook till the mutton takes on a steak-like consistency.
- Serve with a squeeze of lime. Enjoy.