Authentic Awadhi Pasanda Kebabs
Tender pieces of mutton pounded thin, marinated in rich aromatic spices and yogurt, then pan-seared to melt-in-your-mouth perfection. This royal Awadhi delicacy offers a sublime balance of warmth and nutty richness.
55min
Total Time
4
Servings
Awadhi
Cuisine
Recipe
1
Pound the mutton fillets gently with a mallet until thin without tearing them.
2
In a bowl, combine hung curd, raw papaya paste, ginger-garlic paste, red chili powder, garam masala, cumin powder, and salt to create a smooth marinade.
3
Coat the mutton fillets thoroughly with the marinade, cover, and refrigerate for at least 4 hours to tenderize.
4
Sprinkle roasted gram flour over the marinated meat to bind the spices during cooking.
5
Heat ghee in a heavy-bottomed skillet over medium flame.
6
Place the fillets in the pan in a single layer and pan-sear for 3-4 minutes on each side until deeply browned and fully cooked through.
7
Garnish with silver foil and fresh mint leaves, then serve hot with roomali roti.
Ingredients
500g mutton leg, cut into thin, wide fillets
1/2 cup thick hung curd
2 tbsp raw papaya paste
1 tbsp ginger-garlic paste
1 tsp red chili powder
1/2 tsp garam masala
1 tsp roasted cumin powder
2 tbsp roasted gram flour (sattu)
2 tbsp ghee
Salt to taste
Silver foil and chopped mint for garnish
*This AI-generated recipe may contain inaccuracies.