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Mutton Pasandey Kebab
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Ingredients
•
Mutton pasanda
- 500 grams
info: pasandas are small, boneless patties of mutton, from the leg portion
•
Ginger-garlic paste
- 3 tablespoons
•
Papaya paste (raw)
- 3 tablespoons
•
Butter
- 100 grams
•
Garam masala
- 1 teaspoon
•
Salt
- as required
•
White pepper powder
- 2 teaspoons
•
Malai/Double cream (thick)
- 2 cups
Method
1. Flatten the
pasandas
with a
meat
mallet.
Mix
together 1 ½ tablespoon
ginger garlic paste
, raw
papaya paste
and
salt
.
2. Rub all over the
pasandas
and leave to
marinate
for 2-3 hours.
3.
Melt
butter
in a
frying
pan,
add
remaining
ginger-garlic pastes
and
fry
for 3-4 minutes.
4.
Add
marinated pasandey and
garam masala
.
5.
Cook
over medium
heat
until just tender.
Add
cream
,
salt
and
white pepper powder
.
Cook
until almost dry.
6.
Serve
hot, with onion rings.
Collections:
Non-Vegetarian
Starter
Mutton