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Pasanda Kabab

Kebab.King's picture
Ingredients
  Peppercorns 8
  Cloves 6
  Cinnamon 5 Gram (2 Centimeter)
  Red chilies 4
  Coriander seeds 1 Tablespoon
  Ginger 12 1⁄2 Gram
  Poppy seeds 1 Tablespoon
  Chironji 1 Tablespoon
  Magaj 1 Tablespoon
  Curd 1⁄2 Cup (8 tbs)
  Salt To Taste
  Ghee 2 Tablespoon
  Meat pasandas 500 Gram (Meat Fillets)
  Onions 2 Large, chopped
  Saffron 1 Pinch
  Meetha ittar 3 Drop
Directions

1 Grind the pepper, cloves and cinnamon to a powder. Grind the red chillies, coriander and ginger to a paste. Separately grind the poppy seeds, chironji and magaj to a smooth paste.
2 Mix all the ground spices with half the curd and salt. Add half ghee. Soak the pasandas (beat them slightly at first) in it for 4 hours.
3 Heat the remaining ghee in a non-stick skillet. Add the chopped onion and saute till soft about 2 minutes. Add the meat and remaining curd and cook on a gentle heat. Add the saffron mixed with a little warm water. Stir meat twice in between.
4 When the meat is half cooked take out, cool and put on skewers. Finish cooking over a slow fire or in an oven.
5 Finally sprinkle the meetha itar and serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Ingredient: 
Meat
Servings: 
4

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