Mutton Pasandey
   - Mumtaz Pasha Khan

Ingredients

Preparation

Marinate the Pasandey with ginger-garlic paste, chilli powder, turmeric powder and salt for ½ hour.

Cooking Procedure

1. Dry roast, khush khush, cheronji, Almonds to a light brown colour. Grind to fine paste adding a little water.
2. Slice the onions thinly.
3. In a heavy pan put the oil and add the whole garam masala and lightly grown it.
4. Add the sliced onions and fry till lightly browned.
5. Add the marinated meat, cover and cook till nearly dry. Stir occasionally.
6. Brown well and add the sour cream and cook for 5 minutes.
7. Add the roasted and ground masala paste, powdered rose buds and 1 cup water the greens and the garam masala.
8. Bring to a boil cover and cook on slow fire for 5-7 minutes and serve.

Serving ideas

This dish can be served with Rice or Nan and chapatis.