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Pasanda Kebab

Double marinated mutton cubes cooked in a tandoor. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main IngredientsMutton, Raw Papaya
CuisineHyderabadi
CourseSnacks and Starters
Prep Time3.30-4 hour
Cook time26-30 minutes
Serve4
TasteMild
Level of CookingModerate
OthersNon 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

  1. Clean mutton pieces, pat dry on a dry cloth.
  2. 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.
  3. In a bowl mix grated paneer and egg white well. Add cream gradually and mix until well blended.
  4. Add cashewnut paste, remaining white pepper powder, green cardamom powder, chopped green chilies.
  5. 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.
  6. Cook in a preheated oven (250°C) or tandoor for eight to ten minutes.
  7. Baste it with melted butter and further cook in the oven or tandoor for three to four minutes.
  8. Serve hot with mint chutney and kachumber salad.

Nutrition Info

Calories2274
Carbohydrates24.9
Protein173.9
Fat164
Other FiberVitamin B12- 19.5mcg
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