Hyderabadi Pasandey Ka Salan

Pasandey ka salan is the Hyderabadi Royal Curry with tender cubes of lamb marinated with yoghurt almonds,and spices  of slow cooked  Nizam's curry  .

Ingredients:

1/2 Kg Boneless Mutton (Cut into 1 inch cubes)

1 Cup Yoghurt plain(beaten)

2 tbsp Raw Papaya paste or Meat Tenderizer

1/2 tbsp Red chilli powder

1/2 Turmeric Powder

1 tbsp ginger and garlic paste

1 tbsp Gram Masala 

2 tbsp Lemon Juice(optional)

2- 3 tbsp  Almonds powder

1 pinch of Saffron threads

1/2 cup oil

salt to taste.

For Roasted and Ground Masala

2 Onions (finely chopped)

2 tbsp Poppy seeds (khus khus)

4 tbsp Coconut powder

3-4 clove

3-4 Green Cardamoms

1-2 Cinnamon sticks

3-4 Black Peppercorns

For Garnishing

Coriander leaves, Mint leaves and Green chillies washed and fine chopped.

Method

Clean and wash the mutton  and cut into cubes keep aside.

In a mixing bowl add raw mutton, ginger and garlic paste,plain yoghurt,almonds, saffron threads, lemon juice,red chilli powder,turmeric powder,Raw Papaya paste or Meat Tenderizer,gram masala,cover the bowl with the plastic wrap and leave for marinate  1 hours in the refrigerator.

 In the mean while,In a large non-stick saucepan/Khadhai at medium heat, Dry Roast  poppy seeds, coconut powder,clove,Green Cardamoms, Cinnamon sticks, Black Peppercorns  by one separately  for 1 minute-or till slightly darker in colour and then grind to a fine smooth paste keep aside.

Then Roast the onion  till they are slightly soft and golden in colour and grind to a smooth paste.

Then in a large cooking bowl add oil at medium heat, add marinate mutton and 

stir  for few seconds.Then add the paste & mix it well stir for 5 minutes and leave it for low heat till the thin layer of oil appears on the bottom surface.Stir often to prevent burning,if required,sprinkle a little water from time to time prevent the masala from burning.

Now Add  salt to taste,stir often to prevent masala burning,Do not cook on a high heat,simmer heat and add the green chillies, coriander and mint leaves cover the pan leave for 20-25 minutes until the oil appears on the bottom surface & cook until the raw smell of paste evaporates..

This dish should have thick gravy so ideally,water is not added while cooking if however,you find it getting too dry,1/2 cup of warm water can be added to it.

Remove pan from heat.

 serve dish with Naans,bagara-khana, Parathas,.....

Enjoy It..!!!