Pasanda Kebab Double marinated mutton cubes cooked in a tandoor. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 04 May 2016 in Recipes Course New Update 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 #Butter #Cashewnut paste #Cream #Egg white #Garlic paste #Ginger paste #Green cardamom powder #Green chillies #Mutton #Raw papaya #Salt #White pepper powder #Paneer (cottage cheese) Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article