Batta Pasande

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.

Main Ingredient
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


  1. Take a pan and add all the meat and 1/2 cup ghee.
  2. Sear the meat.
  3. Add garlic and sauté.
  4. Add ginger and sauté.
  5. Include all the spices one by one and lightly sauté, then add chopped green chillies.
  6. Add to 1.5 cup of mutton stock or chaach and let it cook till the mutton takes on a steak-like consistency.
  7. Serve with a squeeze of lime.  Enjoy.

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