Ingredients you will require: 
For marination
Mutton - 1/2 kg, boneless, cut into 1/2 inch cubes
Onion - 3 medium, finely sliced
Raw papaya paste - 1 tsp
Ginger garlic paste - 2 tsp
Poppy seeds paste - 2 tsp
Yoghurt - 1/4 cup
Red chilli powder - 1 tsp
Coriander powder - 1 tsp
Garam masala powder - 1 tsp
Salt - to taste
Ghee/oil


For smokey fragrance
Steel bowl - 1, small
Burning piece of charcoal - 1
Ghee - 1 tsp

For garnishing
Coriander leaves - a bunch, chopped
Green chilli - 1
Lemon - 1, cut into slices

How to make Mutton Pasandey: Marinate the mutton pieces with all the ingredients mentioned except onions and oil for minimum 3-4 hours or overnight

In a kadhai heat oil/ghee and fry the onions till golden brown. Keep aside

In the same kadhai heat some more oil/ghee, add the marinated mutton and cook over high flame for around 5 minutes

Add the fried and crushed onions and cook it covered for around 20-25 minutes or till the meat is tender, stir occasionally in between. Add little water if required

When the mutton is tender, cook on high flame to dry out any water left and oil separates     

Place the steel bowl on top of the cooked pasandey and keep the burning charcoal in it

Pour ghee over it to create smoke and cover the kadhai immediately to allow the smoke to penetrate in the pasandey

Leave it for 10-15 minutes and then remove it in a serving bowl

Garnish with coriander leaves, green chillies and lemon slices

Serve with roti/naan