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Adrak Ke Panje (Ginger Kababs)

Kebab.King's picture
Ingredients
  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
Directions

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

Difficulty Level: 
Easy
Cuisine: 
Indian
Dish: 
Kebab
Ingredient: 
Meat
Servings: 
6

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