Mughlai Pasanda Curry
A decadent royal Mughlai dish featuring tender flattened meat medallions simmered in a rich almond, yogurt, and aromatic spice gravy.
Step-by-Step Instructions
Pound mutton cuts thinly into flat medallions; blanch almonds and blend with sliced fried onions into a smooth paste.
Heat ghee in a heavy pot, add ginger paste, garlic paste, and flattened mutton medallions; sear for 8 minutes.
Whisk yogurt with garam masala and salt, then stir into the pot along with the almond-onion paste.
Add water, cover, and simmer on low heat for 45 minutes until the meat is meltingly tender.
Serve hot with roomali roti or biryani.
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