Preparation:
Beat the meat with a meat mallet to flatten it to 1/4 inch thickness, then
cut into thin slices (about 1 1/2 inches long and 1/2 inch wide).
Put the ginger, garlic, green chillies and yoghurt into an electric
liquidizer or food processor and blend until smooth.
Melt the ghee or butter over medium heat and fry the onions until they are
lightly browned, 6-8 minutes.
Add the turmeric, cumin, coriander, nutmeg and chilli powder. Adjust heat
to low, stir and fry for 2-3 minutes.
Add the meat and fry it over high heat for 3-4 minutes or until it changes
colour.
Add about 2tbsp of the liquidized ingredients and cook for 1-2 minutes
stirring frequently. Repeat this process until all the yoghurt mixture is
used up.
Now fry the meat over medium heat for 4-5 minutes, stirring frequently.
When the fat begins to seep through the thick spice paste and floats on
the surface, add the water, bring to the boil, cover the pan and simmer
until the meat is tender - about 60 minutes - stirring occasionally.
Add the salt, cream and ground almonds and let it simmer without the lid
for 5-6 minutes.
Stir in the garam masala and rosewater and remove from heat. Put the
pasanda into a serving dish and sprinkle paprika on top. |
