Bhuna Pasanda Recipe | Bhuna Mutton Pasanda | Lamb Pasanda

Bhuna Pasanda Recipe: Our Mutton Pasanda recipe (or lamb pasanda recipe) showcases the culinary sophistication of the Kayastha community of Old Delhi. Like any good preparation, it represents the history, culture, and identity of the community in a single dish.

The Kayasthas in north India were administrators, courtiers, and record keepers to the Mughal emperors, and hence an advantaged community. Their cuisine is a unique blend of Muslim and Hindu influences. Given the Mughal influence, it is, not surprisingly, marked by the dominance of red meat (mostly goat and lamb), a sophisticated and discerning use of spices, and elaborate cooking methods, including dum (steaming), bhuna (roasting), and dhungar (smoking).
 

This Mutton Pasanda recipe is a wonderful example of the composite Hindu–Muslim, or syncretic Ganga–Jamuni, culture of the Kayasthas of Shahjahanabad, the impressive capital built on the banks of the Yamuna by the Mughal emperor Shahjahan.

Bhuna Pasanda calls for a prime cut of goat or lamb meat, taken from the raan or thigh. Interestingly, the name of the cut is derived from the Urdu word pasand, meaning liking or preference.
 

The meat is pounded into thin flat slices with mallets and the pasande are sometimes scored with a sharp knife. It is then marinated and cooked in a richly aromatic and flavourful onion-based gravy, seasoned with a range of warming spices and garam masala. 

Our restaurant style mutton pasanda recipe uses papaya as a tenderiser, favoured by the cooks of the royal houses of Awadh and Delhi. It also uses another traditional tenderiser, kachri powder, made from indigenous wild berries found in Rajasthan.
 

Our lamb pasanda recipe uses yoghurt, the traditional souring agent in the non-vegetarian dishes of the Kayasthas.
 

For a lavish Kayastha meal, cook our rich and sumptuous Lamb Pasanda recipe and serve it with keema kofta, moong dal shami kebabs, yakhni pulao (mutton and rice cooked together in stock), begun bhaja, paneer laung latta, dhungare kathal biryani (smoked jackfruit biryani), and sookhi urad dal garnished with fried onions, along with fried breads like poori and parantha.
 

End this feast with delicious phirni, a Mathur Kayastha speciality, flavoured with kewra and pista, shahi tukda (Indian bread pudding),Shahi Raan, Taar Gosht and khubani ka meetha (stewed apricots served with cream).

Learn how to make Lamb or Mutton Pasanda online following this easy to follow video recipe. Find a restaurant style Lamb Pasanda recipe video with all ingredients and cooking method from Yummefy Recipes.
 

You will probably also enjoy our other Mutton Recipes that can be found right here!