A popular north Indian and Pakistani dish. Pasanda is a variation of the Urdu word ‘pasande’ which means ‘the favourite one’. It is called this due to the tradition that it is cooked with the best cut of meat.
Originally, the dish was made using a leg of lamb. However, it is now common to find it cooked with chicken or king prawns as well.
The meat is marinated in yoghurt, chilli powder and spices such as cumin, peppercorn, cardamom, garlic and garam masala. After being marinated, the meat is fried for half an hour to an hour with other ingredients such as onions, coriander and chillies.