| Recommended By Chef
| 24 hours To Prep
| 0:40 To Cook
| 6 Servings
| Tips About Recipe
1. Rub the salt into the meat. In a bowl marinate the meat in the yogurt for 24 hours in the refrigerator.
2. In a heavy pan melt the ghee and fry the onions till golden.
3. Add the garlic and ginger and all of the spices, stir and cook for 5 mins over low heat.
4. Add the meat and the yogurt mix and cook till the meat is tender about 50 minutes.
5. Serve with as a side dish of curried okra and boiled rice.
We made this recipe and it was absolutely perfect! One of the best curries we''ve ever had. The only suggestions I would make would be to reduce the salt by half (we use himalayan salt for its gentler flavour and superior mineral profile) and to substitute the yogurt with kefir. In general, we like to use kefir instead of yogurt because it has both a greater variety of beneficial bacteria strains and a greater density thereof - resulting in more tender meat and a healthier meal overall.
Thank you so much for posting this. My whole family loved it!
What is the english name of pasanda? Please let me know. I have to suggest this recipe to my elder cousin living in America. I would like to suggest her more Pakistani foods, she asks about traditional foods of Pakistan, then I send recipes to her.
- Yasmeen, Sialkot
- Nov 27, 2017
Thanks for sharing this pasanda recipe, it looks very good and awesome main course food. I want to make mutton pasanda as well. And not really sure about camel pasanda, if it is a reality, please send me its recipe as well.
- Salma, Changa Manga
- Nov 22, 2017
pasanday either cooked in gravy or without gravy, both styles, it looks very delicious and amazing one. I have eaten all styles of meat dishes however pasanday is the best one in all tastes. Secondly, I like beef steaks, and beef bihari boti.
- Maheera, Sialkot
- Nov 13, 2017
pasanday is the perfect part of the meat and it always gives the best taste whether you cook it any style. I love pasanday and different kinds of meat recipes. Secondly, I like to eat kaleji (if cooked well) and perfectly.