Khusk Pasande
Equipment
- Mortar and Pestle
- Blender
- Bowl
- Refrigerator
- Oven
- Frying Pan
- Skillet
- Baking dish
Ingredients
- 200 g Garlic crushed
- 1 Ginger 5-cm / 2-inch piece fresh
- 4 tablespoons Lime juice
- Chilli powder pinch of
- 1 1/2 teaspoons Salt
- 2 kg Pasanda
- 150 g Chironji seeds
- 3 tablespoons Poppy seeds
- 500 ml Natural (plain) yoghurt (2 1/4 cups)
- 2 tablespoons Ghee
- Lime wedges and Onion rings to garnish
Instructions
- Put the garlic and ginger in a mortar or small blender and pound with a pestle or process until ground. Transfer to a bowl and add the lime juice and chilli powder. Season with salt and mix together.
- Add the meat and rub the mixture evenly over to coat. Cover and allow to marinate in the refrigerator for at least 4 hours.
- Preheat the oven to 200°C / 400”F / Gas Mark 6.
- Roast the chironji seeds and poppy seeds gently in a dry frying pan (skillet). Transfer to a spice grinder and process until ground. Add to the ground meat, then add the yoghurt and ghee to the meat and mix well.
- Transfer the meat to a shallow baking dish and cook in the oven for 1 1/2 hours. Reduce the oven temperature to 180°C / 350"F / Gas Mark 4 and cook for a further 1 hour, or until the meat is very tender, turning the meat once or twice during cooking.
Nutrition
Serving: 4gSodium: 1520mgCalcium: 367mgVitamin C: 27mgVitamin A: 286IUSugar: 7gFiber: 6gPotassium: 2318mgCholesterol: 355mgCalories: 1052kcalTrans Fat: 1gSaturated Fat: 13gFat: 46gProtein: 124gCarbohydrates: 29gIron: 3mg
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