INGREDIENTS 500 gm mutton/lamb pasandas Marinade 1 cup yoghurt 1 tsp ginger paste 1 tsp garlic paste 1 tsp kachri ½ tsp kashmiri chilli powder ½ tsp garam masala 1 tsp coriander leaves paste 1 tsp green chillies paste 1 ½ tsp salt or to taste Filling 1 tbsp pistachio 1 tbsp raisins 12 almonds coriander leaves for garnish 1 tbsp clarified butter 5 green cardamom- powdered ½ cup onions-grated 1 tsp ginger paste 1 tsp garlic paste 1 tbsp desiccated coconut 12 almonds METHOD Combine all ingredients for the marinade and add meat to it. Leave to marinate for 5-6 hours or overnight. Finely chop and then combine all ingredients for the filling. Put aside. Roast and grind the desiccated coconut and almonds. Put aside. Lift the pieces from marinade, stuff each with some filling, roll and secure -with toothpicks. Place ghee and cardamom in a dish, mix well and cook covered at HIGH for 1 minute. Add the pasandas, toss well to coat, and cook covered at 70% for 10 minutes, turning once. Transfer pasandas out of the dish, and liquid if any. In the same dish add onions, ginger-garlic paste and mix thoroughly and cook covered at HIGH for 5 minutes, stirring once. Add almond mixture, remaining marinade and liquid of the pasandas, mix well and place the pasandas in it. The liquid should cover 3/4 of the pasandas. Add some hot water if required. Cook covered at 70% for 15 minutes, turning once. Serve garnished with the coriander leaves.
