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–+ servings

Khusk Pasande

Print Recipe
Cook Time 2 hours 30 minutes
Course Appetizers, Snacks
Cuisine Hyderabad
Servings 4
Calories 1052 kcal

Equipment

  • Mortar and Pestle
  • Blender
  • Bowl
  • Refrigerator
  • Oven
  • Frying Pan
  • Skillet
  • Baking dish

Ingredients
  

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
Keyword Meat
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