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Adrak Ke Panje (Ginger Kababs)

Kebab.King's picture
  Mutton chops 1 Kilogram (With 2 Riblets Each)
  Green cardamoms 4
  Cloves 5
  Cinnamon 1 Small
  Peppercorns 10
  Poppy seeds 2 Tablespoon
  Mustard seeds 1 1⁄2 Tablespoon
  Vinegar 2 Tablespoon
  Ginger paste 2 Tablespoon
  Garlic paste 1 Teaspoon
  Grape juice 1 Cup (16 tbs)
  Sugar 1 Tablespoon
  Onion 1 Large
  Salt To Taste
  Ghee 4 Tablespoon
  Green chilies 4 , chopped

1 Wash and dry the chops. Grind the cardamoms, cloves, cinnamon, poppy seeds and mustard seeds together using vinegar instead of water (This vinegar is extra) to a smooth paste.
2 Mix the paste with vinegar, ginger-garlic paste, grape juice, sugar and salt. Marinate the chops in it for 2 hours.
3 Heat the ghee in a pressure cooker and fry the onions till golden. Add the green chilli and the marinated chops with the marinade. No water is to be added. Cook for 8 minutes.
4 Uncover and fry till the oil surfaces. Turn the chops gently in between once.
5 Alternatively the chops may be baked in an oven.
6 Garnish with grapes and fresh pomegranate seeds. Serve hot with parathas and naans.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size

Calories 410 Calories from Fat 114

% Daily Value*

Total Fat 13 g20.2%

Saturated Fat 6.4 g32.2%

Trans Fat 0 g

Cholesterol 26.8 mg8.9%

Sodium 78 mg3.3%

Total Carbohydrates 18 g5.9%

Dietary Fiber 2.8 g11.3%

Sugars 11.4 g

Protein 3 g5.3%

Vitamin A 1.7% Vitamin C 52.7%

Calcium 11.2% Iron 6.6%

*Based on a 2000 Calorie diet

Adrak Ke Panje (Ginger Kababs) Recipe