Cuisines : Mutton Pasinda Kebab - How to make this popular delicacy

 



Mutton Pasinda Kebab is a rich and flavorful dish that originates from Mughlai cuisine. This dish features tender, flattened boneless mutton pieces marinated in a blend of aromatic spices and cooked to perfection. It pairs wonderfully with roti or paratha, making it a perfect dish for special occasions.

Ingredients:

  • Boneless mutton – 1 kg (cut into 17 pieces, flattened using a meat mallet)
  • Raw papaya paste – 60 g
  • Ginger-garlic paste – 100 g
  • Sour yogurt – 50 g
  • Salt – to taste
  • Roasted spice mix (black pepper, cinnamon, black cardamom, mace, nutmeg powder) – 1.5 tbsp
  • Cashew nut paste – 50 g
  • Kashmiri red chili powder – 4 tsp
  • Saffron mixed in water – 2 tsp

Preparation Method:

  1. In a mixing bowl, add the mutton pieces along with raw papaya paste, ginger-garlic paste, yogurt, salt, roasted spice mix, cashew paste, Kashmiri chili powder, and saffron water. Massage the mixture thoroughly into the mutton pieces.
  2. Let the marinated mutton rest for an hour to absorb all the flavors.
  3. Heat a heavy-bottomed pan or deep pot and add an adequate amount of ghee. Once hot, pour in some cold water and bring it to a boil.
  4. Add the marinated mutton pieces to the boiling water and reduce the heat to low. Let the meat cook slowly, flipping the pieces occasionally for even cooking.
  5. Once the mutton is fully tender and cooked through, remove it from the heat.
  6. Serve hot with roti or paratha.

Enjoy this delicious and aromatic Mutton Pasinda Kebab, a true delight for meat lovers!


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