Munir's Pasande. The Favourite

Pasande earns its name for being a favourite in the Mughal emperor courts.

The name literally comes from the Urdu word meaning “favourite” (I always thought my mum was making this up but it’s true ). It refers to the favourite cut of beef, lovely & lean tenderloin. And did my nani tell you about that time she taught her own butter how to prepare this cut of meat?

In my deep dive in to Pasende research, I’ve noted some recipes add cashews and almonds to create richness, which may be a regional difference.

The real beauty of my family recipe for Pasande lies in the unique combination of fragrant aromatic spice/flavours. In this recipe there are two masalas. One masala gives an earthy depth of flavour with coriander and chilli powder. The other masala is fragrant aromatic, with poppy and fennel seeds that give Pasande that distinction above other South Asian feasting dishes. 

Garnish Pasande with chopped coriander and serve them with fluffy naan.