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.
Basically the masala paste is made up of roasted Dry Coconut, Peanuts, Poppy Seeds, Charoli Seeds, Almonds and Cashewnuts. But it's not a must everytime. I use one or two of these ingredients mentioned or sometimes even 3 or more. But in this particular dish that iam sharing it today has only two ingredients from the list as mentioned for the masala paste.
Try this delicious gravy with spices and Curd along with the selected Dry Fruits that render it a royal touch and a class unsurpassed.
Eid ul Adha Mubarak!
Enjoy Cooking with Zeen!
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.
Basically the masala paste is made up of roasted Dry Coconut, Peanuts, Poppy Seeds, Charoli Seeds, Almonds and Cashewnuts. But it's not a must everytime. I use one or two of these ingredients mentioned or sometimes even 3 or more. But in this particular dish that iam sharing it today has only two ingredients from the list as mentioned for the masala paste.
Try this delicious gravy with spices and Curd along with the selected Dry Fruits that render it a royal touch and a class unsurpassed.
Eid ul Adha Mubarak!
Enjoy Cooking with Zeen!
Cooking Instructions
- 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.
- 2
Meanwhile grind roasted poppy seeds, almonds and fried onions to a smooth paste. Add this to the beaten curd and mix well.
- 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.
- 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.
- 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.
- 6
Serve hot with naans, bagara chawal, plain rice, vegetable pulao etc. And relish it with any simple salad of your choice. Enjoy!
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