Pasanda Kebab
Equipment
- Meat mallet
- Blender
- Food processor
- Bowl
- Refrigerator
- Grill
- Kitchen string
- Twine
- Frying Pan
- Skillet
Ingredients
- 1 kg Lamb fillet, trimmed
- 1 Papaya 5-cm / 2-inch piece
- 1 Ginger 5-cm / 2-inch piece fresh
- 6 Garlic cloves, crushed
- 2 Onions sliced
- 6 Black Peppercorns
- 2 Green chillies de-seeded and finely chopped
- 1 teaspoon Red chilli powder or to taste
- Asafoetida pinch of ground
- 1 teaspoon Garam Masala
- 100 g Ghee (1/2 cup)
- Salt
Instructions
- Cut the meat into 8-cm / 3-inch pieces that are 1 cm / 1/2 inch thick. Place on a board and, using a meat mallet, beat lightly on one side to flatten and make pasandas (thin slices).
- Put the papaya, ginger, garlic, onions, peppercorns, and chillies in a blender or food processor and process to make a smooth paste.
- Transfer to a bowl, season with salt and add the chilli powder, asafoetida, and garam masala and mix to combine. Smear this mixture on both sides of the pasandas, cover, and set aside in the refrigerator for about 1 hour.
- Preheat the grill (broiler) to medium, if using. Now roll each pasanda up and secure it with a piece of kitchen string (twine).
- Heat the ghee in a large frying pan (skillet) and fry the pasandas over low heat for about 10 minutes.
- Cover with a lid, place some live charcoals on top and, cook for about 5-7 minutes, or until reddish-brown. Alternatively, transfer the pasandas to the hot grill and cook for about 5 minutes, or until reddish-brown.
Nutrition
Serving: 8gSodium: 117mgCalcium: 39mgVitamin C: 35mgVitamin A: 416IUSugar: 5gFiber: 2gPotassium: 419mgCholesterol: 123mgCalories: 500kcalSaturated Fat: 21gFat: 42gProtein: 22gCarbohydrates: 9gIron: 2mg
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