Pasanda

This recipe is not as recognized as a butter chicken or any other known recipe. But none the less it is a great option to try if you want to make something "HATKE"

Ingredients
509 gms boneless mutton slices
2 tbsp ginger garlic paste
3-4 onions very finely chopped
2-3 tomatoes very finely chopped
5-6 tbsp oil

Grind together the following
5 tbsp poppy seed
2 tbsp roasted channa (daariya)
3 tbsp grated dry coconut
10-12 kashmiri red chilli
Salt to taste.

Chopped corriander leaves for garnish

Method.
Wash the mutton and make sure that it is completely dry.
Beat the slices to as thin as possible with a tenderizer or any heavy tool placing it in between 2 sheets of cling.
Then marinate these mutton slices in the ground paste and ginger garlic paste for at least 4-6 hrs or over night in the refrigerator.
In a wide pan heat oil and fry onions till golden brown. Tip in the marinated mutton with all the additional masala..
Saute very well. When the mutton is half done add in the chopped tomatoes. Adjust salt.
Cover the pan and simmer till the mutton is completely cooked,tender and the oil is seen on the sides of the pan.
Remove from fire and garnish with corriander leaves.
Serve with paranthas or naan.

ENJOY.