Pasande ki Seekh
Equipment
- Bowl
- Blender
- Food processor
- Shallow dish
- Heavy-based Pan
- Tongs
- Charcoal grill
- Metal skewers
- Kitchen string
- Twine
Ingredients
- 6 Kachri dried, (optional)
- 2 Figs dried
- 5 teaspoons Poppy seeds
- 250 g Onion (1 large)
- 20 Garlic cloves, crushed
- 250 ml Natural (plain) yoghurt (1 cup)
- 1 kg Pasandas
- 2 teaspoons Ghee
- 1 teaspoon Garam Masala
- 1/2 teaspoon Chilli powder
- Salt
To garnish
Instructions
- Soak the dried kachri, if using, and figs in a bowl of water for 4 hours. Drain and transfer to a blender or food processor, add the poppy seeds, onion, and garlic, and process to make a paste.
- Transfer to a large shallow dish, season with salt, and add half the yoghurt. Add the meat and mix well.
- If you would like to smoke the meat, put the meat mixture into a large, heavy-based pan and make a depression in the center. Put the ghee into a piece of foil and place it in this depression. Hold a small piece of coal with a pair of tongs over a flame until red hot, then place it into the ghee. Immediately cover as tightly as possible and allow the meat to smoke for 4 hours.
- Prepare a charcoal grill for moderate heat, or alternatively preheat the grill (broiler) to medium.
- Remove the coal, pour the ghee onto the meat, add the garam masala and chilli powder and mix well.
- Wrap pieces of the meat around several metal skewers and tie them in place with wet kitchen string (twine). Cook over a charcoal grill or under the hot grill, turning frequently, for about 45 minutes, or until golden brown and tender.
- Serve garnished with onion rings and lime wedges.
Nutrition
Serving: 4gSodium: 39mgCalcium: 181mgVitamin C: 10mgVitamin A: 225IUSugar: 10gFiber: 3gPotassium: 341mgCholesterol: 15mgCalories: 149kcalSaturated Fat: 3gFat: 6gProtein: 5gCarbohydrates: 20gIron: 1mg
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