2 tbsp raw papaya paste
Salt to taste
1kg onion (the amount of onion and mutton should be equal), half sliced finely and half finely chopped
2 dried kachri (a wild variety of cucumber), ground with a little water
2-inch piece ginger, ground
1 whole garlic pod, peeled and ground
1/2 cup mint leaves, chopped
1/2 cup coriander leaves, chopped
1/2 cup roasted chana (Bengal gram), ground into a powder
2 cups yogurt
1 tsp red chilli powder
1 tbsp coriander seeds, roasted and ground
200g ghee (clarified butter)
1 tsp garam masala
De-bone and cut the mutton into 1-1/2 -inch chunks. Beat each piece with a wooden hammer or the back of a knife to break the fibre. Rub the raw papaya paste and salt on the pasanda, and let it sit for 1 hour.
Add the gram and red chilli powder to the yogurt and keep aside.
Heat ghee in a pan and lightly golden-fry the sliced onions. Add the pasanda and kachri. Cook till the pasandas are half-done, it takes about 40 minutes.
Add the chopped onions and sauté. When the water dries, add ginger, garlic, mint leaves, green coriander and garam masala. Add yogurt and keep sautéing till the meat is done.
200g basmati rice, soaked in water for 1 hour
1-1/2 litre milk
1 tsp ghee
A pinch of saffron, dissolved in 2 tbsp rosewater
1/2 tsp green cardamom powder
1-1/2 cups sugar
12 almonds, blanched and chopped finely
12 rose petals
Heat the ghee and fry the rice. Do not brown. Boil the milk and pour over the rice. Cook until the milk is reduced to half its quantity. Keep stirring. Add sugar, saffron dissolved in rosewater and cardamom powder. Let it simmer, mashing the rice with the back of the spoon, till it reaches your desired consistency. Add the almonds and rose petals. Chill in the fridge. Serve cold.
Recipes courtesy Courtly Cuisine: Kayasth Food through the Ages by Preeta Mathur, to be published by Roli Books in October.