Mutton Pasinde

Name: How to cook Mutton Pasinde - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 7 servings
Cuisine: Us

Introduce

Chef :

ZMA

Mutton Pasinde

#cookpadindia #eid #hyderabadi A popular side dish from the City of Nawabs that is made with boneless Mutton, Curd, and spices. Basically it is done without a pressure cooker for a more authentic taste and flavour. But as it is time consuming, it can be made in a pressure cooker as per one's convenience just as i did. Slow cooking is the secret behind this amazing side dish from the city that goes well with Naans and even Baghara Khana. Anyhow pressure cooking it does not make it less flavourful and aromatic by any means. But i used Lamb bone-in this time and have also used just a few Almonds and Poppy Seeds for this creamy dish.

Ingredient

Food ration :

7 servings

Cooking time :

35-40 minutes

700 gm

Mutton bone in

2 tbsp

Ginger Garlic Green Chilli paste

1 tsp

Salt

1/2 tsp

Turmeric powder

2 tsp

Kashmiri Red Chilli powder

1/2 tsp

Garam Masala

2-3 tbsp

roasted Poppy Seeds

10-12

Almonds

2-3

sliced and fried Onions

2-3

whole Green Chillies

small bunch chopped Coriander Leaves

small bunch chopped Mint Leaves

400 gm

Curd

4 tbsp

Oil

Cooking instructions

* Step 1

Wash and clean the mutton at first. Add in ginger garlic paste, red chilli powder, garam masala salt and turmeric to it. Mix well and keep it aside for an hour. This minimum marination is quite important.

* Step 2

Meanwhile grind roasted poppy seeds, almonds and fried onions to a smooth paste. Add this to the beaten curd and mix well.

* Step 3

Heat oil in a pressure cooker and add the marinated mutton to it. Pressure cook for 6 whistles or as required. After the pressure settles down, open the lid and add the masala paste to it along with the slit green chillies.

* Step 4

Mix well and saute until the raw smell disappears completely. Do it on a low heat. Add hot water as required to adjust the consistency as per one's liking. Also adjust salt at this point.

* Step 5

Simmer until done. I did not add any water to it as the onions and curd both add to the water content in this gravy. Garnish with freshly chopped coriander leaves. Also sprinkle a little of garam masala on top as well.