Take half kilogram boneless mutton clean it wash it and take out all the water from it. Pat dry the mutton pieces then thinly slice it with sharp knife. Slice it like a way that it looks like a flat and long slice. Once all the mutton pieces are cut into slices then take one piece and pat it either with meat hammer or muddler or roling pin to flatten the pieces. Pat it from both the sides of the mutton pieces. By this it will become thin and be more flavourful and will be easy to cook.

Once all the pieces are done then marinate it. For that in a bowl add yoghurt along with ginger garlic paste, salt, raw papaya paste and sumac powder(optional) and mix well. Now add mutton pieces to it and mix it throughly by hand so that each and every piece is coated well with the marinade. Now marinate it for at least an hour or overnight as you wish. I prefer overnight marination. Cover the bowl and keep it in the refrigerator. While the pasanda is marinating let's do other preparations.

Let's first make a pasanda masala for that take almonds, cashews, dessicated coconut, black cardamom, green cardamom, black pepper corns, cumin, cloves, cinnamon, mace, nutmeg and dry roast them on low flame. Dry roast till they become aromatic and changes it's colour. Than take it out in a bowl and allow it to cool down. Once cool down add salt, red chilli powder, coriander powder, garam masala powder and tandoori masala powder to it and grind it to a fine powder. Make sure the powder is fine

Now in a pan add oil once oil gets heated add chopped onions to it saute for 3-4 minutes then add ginger and garlic. Cook until the onions gets a beautiful golden brown colour then take it out and allow it to cool down. Once cool down put it in a mixer grinder and grind it to a smooth paste. Now in the same oil put the marinated mutton and saute it. Cook it on a high flame until it changes colour then add the ginger, garlic and onion paste to it and cook it for 5-6 minutes on high flame.

Then add the prepared pasanda masala to it leaving 2 tbsp to add it later. Mix it very well now cover it and cook it on medium high flame. Once all the water dries out then cook it again for 5 minutes on same heat. Now add the remaining pasanda masala and mix well. Add some onion rings on it followed by chopped green chillies, ginger julienne and chopped coriander leaves. Then red hot a charcoal and put it in a bowl. Put the bowl in the centre of the pan and add 4-5 drop oil to it.

As the smoke start to come out immediately cover the pan and leave it as it is until the smoke settles. Then add some more onion rings, ginger julienne, chopped green chillies and coriander leaves to it and serve hot with roti, chapati, naan, paratha or the choice of bread you like.
Make it and enjoy it with your loved ones.
Happy Cooking 🥰