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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Traditional family recipe for Pasinda Kabab. Pasinda is Indian word for meat fillet, tendurized with a mallet. Ingredients:
mutton (boneless) - 250 gms |
cut flat pieces and flatten with light blows from a pestle. |
oil/ghee - 50 gms |
grind the following together and add salt |
ginger - 1 |
garlic - 8 flakes |
green chilli - 1 or 2 |
onion - 1 medium size |
raw (green) papaya - 1/4 |
rest of the spices |
cumin powder - 1/2 tsp |
pepper powder - 1/4 tsp |
coriander seed powder - 1 tsp |
cinnamon powder - 1/4 tsp |
vinegar - 2 tbsp |
sugar - 2 tsp (dissolve in the vinegar) |
recipe from http://begumskitchen.com/pasindakabab.aspx |
Directions:
1. 1. Soak meat in spices for a few hours.
2. 2. Fry in ghee. When meat is half-fried, add sugar and vinegar solution.
3. 3. Fry further till the solution dries.
4. 4. Garnish with onion rings, slices of lemon, green chillies and coriander leaves.
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