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Pasanda: Difference between revisions
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Pasanda was originally made with leg of [[Lamb and mutton|lamb]] or [[Goat meat|Goat]] flattened into strips, marinated, and fried in a dish with seasoning. In [[Pakistan]], the Pasandays are usually made from [[Round steak|Pot Roast Beef Fillets]] flattened into strips.<ref>[http://www.angelfire.com/country/fauziaspakistan/potroastbeeffillets.html Pot Roast Beef Fillets (Pasanday) Recipe]</ref> In the present day, pasanda is also made using [[chicken]] and [[king prawns]]; in each case, the process and ingredients remain generally the same. | Pasanda was originally made with leg of [[Lamb and mutton|lamb]] or [[Goat meat|Goat]] flattened into strips, marinated, and fried in a dish with seasoning. In [[Pakistan]], the Pasandays are usually made from [[Round steak|Pot Roast Beef Fillets]] flattened into strips.<ref>[http://www.angelfire.com/country/fauziaspakistan/potroastbeeffillets.html Pot Roast Beef Fillets (Pasanday) Recipe]</ref> In the present day, pasanda is also made using [[chicken]] and [[king prawns]]; in each case, the process and ingredients remain generally the same. | ||
After the meat is cut and flattened, it is placed in a marinade consisting of [[yogurt]], [[chili powder]], and numerous [[spices]] and seasonings, which commonly include [[cumin]], [[black pepper|peppercorn]], [[cardamom]], and [[garlic]]. After a few hours of marination, the meat is placed in a saucepan with the other ingredients that make up the "pasanda" itself—[[onions]], [[coriander]], [[chile pepper|chilli]]es, and sometimes [[cinnamon]] or [[black pepper]]—then fried for 30 minutes to an hour. The dish may be garnished with [[tomato]]es or [[almond]]s (in which case it is known as badaam pasanda). It is often served with [[white rice]] or [[naan]] | After the meat is cut and flattened, it is placed in a marinade consisting of [[yogurt]], [[chili powder]], and numerous [[spices]] and seasonings, which commonly include [[cumin]], [[black pepper|peppercorn]], [[cardamom]], and [[garlic]]. After a few hours of marination, the meat is placed in a saucepan with the other ingredients that make up the "pasanda" itself—[[onions]], [[coriander]], [[chile pepper|chilli]]es, and sometimes [[cinnamon]] or [[black pepper]]—then fried for 30 minutes to an hour. The dish may be garnished with [[tomato]]es or [[almond]]s (in which case it is known as badaam pasanda). It is often served with [[white rice]] or [[naan]] on the side. | ||
== History == | == History == | ||
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{{India-food-stub}} | {{India-food-stub}} | ||
{{pakistan-cuisine-stub}} | {{pakistan-cuisine-stub}} | ||