Pasanda

Cut into pieces about 4 inches long and ¾ inch thick.

In a bowl, marinate the meat pieces with 1 teaspoon of black pepper, 1 tablespoon of vinegar, and 1 teaspoon of salt. Let it sit for at least 30 minutes to absorb the flavors.

Place the marinated meat in a pot with just enough water to cover the bottom (a few tablespoons) and boil until the meat is partially cooked, and the water has mostly evaporated.

In a separate pan, heat 2 tablespoons of oil over medium heat. Add the partially cooked meat and fry lightly until it starts to brown. Remove the meat from the pan and set aside.

In the same pan, add the sliced onions and fry until they become golden and soft.

Add 1 teaspoon of minced ginger, 1 teaspoon of minced garlic, and an additional 1/2 teaspoon of black pepper. Cook for 2–3 minutes until fragrant.

Return the fried meat to the pan with the onion and spice mixture. Add 1/2 cup (120ml) of water to the pan. Cover and cook on low heat until the meat is fully tender and cooked through, stirring occasionally. This should take about 20–30 minutes.

Once the meat is cooked, sprinkle 1 teaspoon of garam masala and 2 tablespoons of poppy seeds over the meat. Mix thoroughly to combine all the flavors.

Serve your delicious Pasanda hot, with your choice of rice or bread. Enjoy the rich and aromatic flavors of this traditional dish.