| Recommended By Chef |
| 8:00 To Prep |
| 0:30 To Cook |
| 10 Servings |
| Tips About Recipe |
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2 kilograms of Beef Pasanda (thin sliced about 2 - 3 inches wide 4 inches long)
3 medium Onions (peeled and pureed to a paste)
2 more medium Onions (sliced, fried brown and hand crushed) (or you may use ready-fried onions)
1 small Raw Papaya (Kacha Papita) (grinded)
2 tsp. of Red Chilli Powder (Pisi Lal Mirch)
2 tsp. of Coriander Powder (Pisa Dhania)
2 tsp. of Garam Masala Powder
Salt (to taste)
1 cup of Plain Yogurt
4 tbsp. of Mustard Oil
METHOD:
1. Mix well all the above ingredients and the beef with your hand. Leave to marinate for about 6-8 hours in the refrigerator.
2. Put the meat in skewers (folded in layers). Close held together.
3. Put the meat over heated charcoal turning it regularly until meat is barbequed from all sides.
Note: Serving Suggestions: Serve Hot with Paratha and Raita, Yield: 10 Servings
Posted By:
Noori Bano, Rawalpindi