Badami gosht pasanda

Pasanda is a popular north Indian dish. Pasanda is generally made with leg of meat, which is flattened in to strips, marinated and cooked with other spices. Now a day’s pasanda is prepared with chicken, fish and prawns also. The same dish prepared with badam (almond) is known as badami pasanda. This is often served with white rice or naan. Pasanda also refers to a mild curry which is cooked with cream, coconut milk or with almonds paste. For vegetarians, paneer can be used.

I have flattened the mutton pieces with a wooden masher, can see in the picture. In this curry I have added papaya pieces, you can add the paste, so that mutton gets cooked well, but it is just optional for me.

It is popular in uk only I think, as I have not seen this dish in the north restaurants of India in south.

I have marinated mutton with curd, cooked with the spices and badam paste, which made the curry mild, sweet taste. The taste was different for me from the other curries. In this badami pasanda I added mint leaves, some add dry mint also, which gives a very good flavour and taste.


  • Mutton – 250 gms
  • Oil – 5 tbsp
  • Cloves – 5
  • Black cardamom – 1
  • Green cardamom – 4
  • Cinnamon stick - 1
  • Onion (big, chopped) – 1
  • Green chillies (slit) – 3
  • Ginger julienne – 1 tsp
  • Mint – 25
  • Coriander leaves (chopped) – few
  • Marinade

  • Curd – 4 to 5 tbsp
  • Khas khas (poppy seeds) – 2 tsp
  • Ginger and garlic paste – 2 tsp
  • Turmeric powder – 1/2 tsp
  • Chilli powder - 1 tsp
  • Raw papaya – 2 tsp
  • Garam masala – 1/4 tsp or a pinch
  • Mace and nutmeg powder – 1/4 tsp
  • Salt - as per taste
  • Paste

  • Badam – 12
  • Milk – 4 tbsp
  • Garnish

  • Badam (sliced) – 4


  • Marinate the mutton, with all the ingredients and refrigerate for 3 to 6 hours.
  • Chop or slice the onions and keep it aside.
  • Slit the green chillies and chop the coriander leaves.
  • Soak the almond in hot water, after few min, remove its skin and grind it to a paste, by adding milk.
  • Preheat the kadai or any vessel, add oil, when gets hot add onions and whole spices and cook for 5min, till it is golden brown.
  • Add the mutton with its marinade and mix well.
  • Add water and cook for 15min, stir in between.
  • When the mutton starts leaving oil, add almonds paste, mix well and cook.
  • Can add little water if it thickens.
  • Boil for 5min on medium heat, simmer for 10min, and stir in between.
  • Add mint leaves, green chillies, ginger julienne, badam sliced, coriander leaves, simmer for 10 to 12min, and switch it off.
  • Serve it with plain rice, naan or pulav.


  • Raw papaya is optional, no need to add.
  • If you want can add just mutton pieces, without flattening it.
  • With the same spices, can add paneer, and chicken.

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