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Badam Pasande

This spiced mutton dish is made using varied interesting ingredients like raw papaya paste, almonds, saffron strands, poppy seeds and cinnamon sticks among others. It's a must try recipe for all the meat lovers.
Badam Pasanda Recipe by Chef Ajay Chopra
Cuisine

- Indian

Serves

- 2

Cooking Time

-30 Min

Difficulty

- Medium

Preparation Time

- 15-17 Min

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INGREDIENTS

  • For Badam Pasande: 12-15 almonds
  • 1 tbsp raw papaya paste
  • 1 tbsp poppy seeds
  • 2-3 figs
  • 3 onion
  • 1½ inch ginger
  • 1-2 garlic cloves
  • water
  • 300 gm mutton
  • salt
  • ghee
  • 5-6 green cardamoms
  • 2 cinnamon sticks
  • 5-6 cloves
  • 7-8 black pappercorns
  • 1 bay leaves
  • 1-2 garlic cloves
  • ½ tsp red chilli powder
  • ½ tsp coriander powder
  • ½ tsp garam masala powder
  • 1 tomato
  • 3 tbsp curd
  • 7-8 saffron strands
  • coriander leave

HOW TO PREPARE BADAM PASANDE

  1. 1

    Procedure to make Badam Pasande: In a bowl add peeled almonds, add raw papaya paste, add poppy seeds, add soaked fig and its water.
  2. 2

    Add chopped onions, add chopped ginger, add chopped garlic, add water, add the mixture in a mixer jar and grind to make a fine paste.
  3. 3

    In a bowl add the paste, mutton, salt, mix it and let it marinate.
  4. 4

    In a heated pan add ghee, sliced onions and let cook until it turns brown.
  5. 5

    Add water in the onions and stir it.
  6. 6

    Add green cardamom, cinnamon sticks, cloves, black peppercorns, bay leaves and mix it.
  7. 7

    Add chopped ginger, garlic and mix it well.
  8. 8

    Add salt, red chilli powder, coriander powder, all ground spice and mix it.
  9. 9

    Add the marinated mutton and paste in the pan and let it cook.
  10. 10

    Cover the pan with the lid.
  11. 11

    Peel the skin of the tomatoes and chop it.
  12. 12

    Add the chopped tomatoes on the mutton.
  13. 13

    Transfer the mutton in a deep fry pan and let it cook.
  14. 14

    Add curd and mix it well.
  15. 15

    Add the pasande in a pan and strain the gravy in pasande.
  16. 16

    Add saffron strands in the gravy and let it boil.
  17. 17

    For plating add the Badam pasande on a plate.
  18. 18

    Garnish it with fresh coriander leaves, sliced almonds , Badam pasande is ready to serve hot.
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