Recipe

Pasinda Kabab Recipe

Add Step-by-Step Photos	Bugger / All my dishes 1 year ago Traditional family recipe for Pasinda Kabab. Pasinda is Indian word for meat fillet, tendurized with a mallet. Prep:120m Cook:30m Servings:4	Bugger
	goat mutton fillet kabab vinegar sugar papaya

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Ingredients

Mutton (Boneless) - 250 gms

Cut flat pieces and flatten with light blows from a pestle.

Oil/Ghee - 50 gms

Grind the following together and add salt

Ginger - 1"

Garlic - 8 flakes

Green Chilli - 1 or 2

Onion - 1 medium size

Raw (green) papaya - 1/4

Rest of the spices

Cumin powder - 1/2 tsp

Pepper powder - 1/4 tsp

Coriander seed powder - 1 tsp

Cinnamon powder - 1/4 tsp

Vinegar - 2 tbsp

Sugar - 2 tsp (dissolve in the vinegar)

Recipe from http://begumskitchen.com/PasindaKabab.aspx

Directions

1. Soak meat in spices for a few hours.

2. Fry in ghee. When meat is half-fried, add sugar and vinegar solution.

3. Fry further till the solution dries.

4. Garnish with onion rings, slices of lemon, green chillies and coriander leaves.

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Comments

elgab89 1 year ago said:
Wow! such a great combination of spices, it must taste amazing.

lunasea 1 year ago said:
Oh my goodness - how wonderful! I love the flavors here and the presentation is gorgeous. High 5 and I flagged your pic for beauty as well. Great offering - thanks - can't wait to taste it!! :) Vickie

martinjumper 10 months, 3 weeks ago said:
Just want to say I admire anyone still using curry powders, I have found "curry paste" for me , much better & easer. no more frying the powders to get over that "powder" taste, also better to marrinate, check it out!

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