Ingredients for Pasanda Kebab Recipe:
Mutton - 500 gm, boneless fillet
Ginger Garlic Paste - 4 tbsp
Raw papaya - 4 tbsp, ground to paste
Butter - 100 gm
Garam Masala powder - 1 tsp
Cream - 500 ml
White pepper powder - 1 tbsp
Method for Pasanda Kebab Recipe:
Cut the mutton into 3 cm pieces and flatten them by beating with a steak hammer. Mix 2 tbsp ginger - garlic paste with raw papaya paste and salt. Rub this marinade to the mutton pieces and marinate for an hour.
Heat butter in a skillet and saute fry remaining ginger garlic paste and the garam masala powder. Fry this until well browned. Add to it the marinated mutton pieces and fry well. Continue to cook on low flame until done.
Add to this fresh cream and white pepper powder. Mix well and continue to cook till the kebab is almost dry.
Serve hot Pasanda Kebab with green salad and bread toast.
Mutton - 500 gm, boneless fillet
Ginger Garlic Paste - 4 tbsp
Raw papaya - 4 tbsp, ground to paste
Butter - 100 gm
Garam Masala powder - 1 tsp
Cream - 500 ml
White pepper powder - 1 tbsp
Method for Pasanda Kebab Recipe:
Cut the mutton into 3 cm pieces and flatten them by beating with a steak hammer. Mix 2 tbsp ginger - garlic paste with raw papaya paste and salt. Rub this marinade to the mutton pieces and marinate for an hour.
Heat butter in a skillet and saute fry remaining ginger garlic paste and the garam masala powder. Fry this until well browned. Add to it the marinated mutton pieces and fry well. Continue to cook on low flame until done.
Add to this fresh cream and white pepper powder. Mix well and continue to cook till the kebab is almost dry.
Serve hot Pasanda Kebab with green salad and bread toast.
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