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Recipes >> Lamb Recipes > Haryali Pasanday by Shireen Anwar

Haryali Pasanday

Haryali Pasanday
Prep Time
2 Hours + 10 Mins
Cook Time

30 Mins
Serves

3
These haryali pasanday are kind of dry undercuts that can be served as appetizer or starter also. Even you can enjoy them at tea time with your guests.
Viewed: 10038
Source:  Chef Shireen Anwar
3 Ratings
5 out of 5 stars
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Ingredients

  • Pasanday ½ kg
  • Coriander leaves 1 bunch
  • Green chilies 8 - 10
  • Yogurt 1 cup
  • Ginger garlic paste 1 tbsp
  • Black pepper 1 tbsp (whole)
  • Onion 1 (large)
  • Lemon juice ¼ cup
  • Salt 1 tsp heaped
  • Oil as required

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Cooking Directions

  1. In a blender add coriander leaves, green chilies, yogurt, ginger garlic paste, black pepper, onion, lemon juice, salt and blend well.

  2. Marinate pasanda in this mixture for 2 hours.

  3. Heat oil add marinated pasanda.

  4. Cover and leave it to cook on low flame until done and thick gravy left.

  5. Serve with fries and boiled eggs.

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