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Main Ingredients | Mutton, Raw Papaya |
Cuisine | Hyderabadi |
Course | Snacks and Starters |
Prep Time | 3.30-4 hour |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients list for Pasanda Kebab
- 750 grams Mutton 1 1/2 inch cubes
- Raw Papaya
- 1/2 small Raw papaya grated
- to taste Salt
- 1 tablespoon White pepper powder
- 1 tablespoon Ginger paste
- 1 tablespoon Garlic paste
- Second marination
- 150 grams Paneer (cottage cheese) grated
- 1 Egg white
- 1/2 cup Cream
- 1 tablespoon Cashewnut paste
- 1/2 teaspoon Green cardamom powder
- 4 Green chillies finely chopped
- for basting Butter melted
Method
- Clean mutton pieces, pat dry on a dry cloth.
- 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.
- In a bowl mix grated paneer and egg white well. Add cream gradually and mix until well blended.
- Add cashewnut paste, remaining white pepper powder, green cardamom powder, chopped green chilies.
- 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.
- Cook in a preheated oven (250°C) or tandoor for eight to ten minutes.
- Baste it with melted butter and further cook in the oven or tandoor for three to four minutes.
- Serve hot with mint chutney and kachumber salad.
Nutrition Info
Calories | 2274 |
Carbohydrates | 24.9 |
Protein | 173.9 |
Fat | 164 |
Other Fiber | Vitamin B12- 19.5mcg |
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