The word is a variation on the Urdu word “pasande” meaning “favorite or like”. In this case, it refers to the quality cut of lamb, the sirloin from the leg. Served in the Imperial courts of the Mughal Emperors and streets of Old Delhi, the dish is a pleasurable treat for all mutton lovers.

Meat is first, skillfully pounded with a wooden mallet into bit size strips, and then marinated into yogurt and Kausar’s aromatic spices, rested overnight. Infused with flavors, the marinated meat is  browned in ghee and then kept aside. Kausar masala along with onions, tomatoes and whole spices are fried in ghee, the meat is added and stirred till well coated. The liquid marinade is added back at this stage till it is all consumed, and ghee separates. Then water and ground-blanched almonds are added. The meat is cooked over low heat till tender and gravy is shiny with the ghee separating and coming to the surface. For the final touch, cream is added to give that velvety smoothness and garnished with coriander leaves to be served hot with tandoori naan.