How to make Pasanda Kebab Recipe - Double marinated mutton cubes cooked in a tandoor.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mutton ( मटन ) , First marination ( पहला मैरिनेड )

Cuisine : Fusion

Course : Starter

Pasanda Kebab

Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.

For more recipes related to Pasanda Kebab checkout Seekh Kabab , Parsi Mutton Cutlets , Boti Kabab , Keema Karela . You can also find more Starter recipes like Lemon Chilli Chicken Lollypop, Spiced Plantain Chips, Nested Veg Cheesey Bread Roll, Peethiwali Aloo Tikki. Or try out these recipes from Fusion Cuisine like Corn Paprika Rice, Missal Pav, Crumbed Chicken Fingers, Chicken Aloo Keema.

Pasanda Kebab Recipe Card

Pasanda Kebab
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Prep Time : 3.30-4 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Pasanda Kebab

  • Mutton 1 1/2 inch cubes 750 grams

  • First marination

  • Raw papaya grated 1/2 small

  • Salt to taste

  • White pepper powder 1 tablespoon

  • Ginger paste 1 tablespoon

  • Garlic paste 1 tablespoon

  • Second marination

  • Paneer (cottage cheese) grated 150 grams

  • Egg white 1

  • Cream 1/2 cup

  • Cashewnut paste 1 tablespoon

  • Green cardamom powder 1/2 teaspoon

  • Green chillies finely chopped 4

  • Butter melted for basting

Method

Step 1

Clean mutton pieces, pat dry on a dry cloth.

Step 2

Apply the first marination of grated raw papaya, salt, half the quantity of white pepper powder, ginger paste and garlic paste and keep for an hour preferably in the refrigerator.

Step 3

In a bowl mix grated paneer and egg white well. Add cream gradually and mix until well blended.

Step 4

Add cashewnut paste, remaining white pepper powder, green cardamom powder, chopped green chilies.

Step 5

Marinate the mutton pieces in the above paneer mixture and keep aside for two to three hours. Skew the marinated lamb pieces on a skewer.

Step 6

Cook in a preheated oven (250°C) or tandoor for eight to ten minutes.

Step 7

Baste it with melted butter and further cook in the oven or tandoor for three to four minutes.

Step 8

Serve hot with mint chutney and kachumber salad.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

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