Pasinda Kebab

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Ingredients
1) A slab of lean meat 450 gm
2) Butter for basting
3) Black peppercorns 16
4) Cardamoms 5
5) Cloves 5
6) Coconut, desiccated 30 gm
7) Cumin (jeera) seeds 1 tsp
8) Garlic cloves, chopped 10
9) Ginger, chopped 15 gm
10) Kachri (tenderizer) 1 tsp
11) Nutmeg (jaiphal) powder 1.25 gm
12) Onions, chopped 60 gm
13) Poppy seeds (khus khus) 1 tsp
14) Raw papaya paste 7.5 gm
15) Red chilli powder 1 tsp
16) Salt to taste
17) Yogurt 2/3 cup
How to make Pasinda Kebab

METHOD:

1. Cut meat into slices 3 1/2 inches long.
2. 1 1/4 inches wide and three-fourths of an inch thick.
3. Cut the slice into half without cutting through.
4. Leaving a join at the end.
5. Open the cut halves to make a single strip, approximately 6 inches long.
6. Beat the joints with the back of a knife to flatten them a bit.
7. In a mixer blend together cloves, cardamoms, papaya or kachri, garlic, onion, ginger, cumin, coconut, nutmeg, peppercorns, poppy seeds and yogurt.
8. Add red chilli powder and salt.
9. Coat the strips with this mixture and leave to marinade for 3 hours.
10. Weave the skewer in and out of the meat strips at 4 points, at regular intervals.
11. The meat will resemble a wavy line, with the skewer running through its centre.
12. Roast over an open charcoal fire or barbeque for 10 minutes.
13. When one side is cooked, baste with butter and roast again for 3-5 minutes.
14. Serve with salad, sliced onions, green chillies and finely cut mint leaves.
Posted By: Hina, Islamabad

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Tags
  • kebab
  • kabab
  • kabap
  • sekh
Reviews & Comments

Pasinda Kebab is originate from Lucknow and my ancestor was belong to this province. infect my mom always cooked the great taste of lucknow recipes.

  • humma, lahore

pasinda ke biryani or kabab both are too much delicious i and my whole family member like to eat pasinda boti recipes thanks.

  • reehana, karachi