Indeed a heritage recipe! This creamy, velvety kebab from Awadh will have you coming back for more. Serve with flaky parathas and enjoy a royal culinary experience.
AWADHI PASANDA
Ingredients
450 gms boneless mutton, cut into thin slices
2 tbsps raw papaya paste
Salt to taste
½ tsp green cardamom powder
½ tsp fennel seed powder
½ tsp mace powder
1 tsp red chilli powder
1 tsp cumin powder
¼ tsp crushed black peppercorn
¼ tsp clove powder
½ tsp garam masala powder
1 tbsp ginger-garlic paste
½ tsp finely chopped green chillies
½ cup hung yogurt
2 tbsps fresh cream
2 tbsps cashewnut paste
1 tbsp roasted chana dal powder
2-3 tbsps browned onion paste
A pinch saffron
1 tsp screw pine essence
1 tsp rose water
2 tbsps chopped fresh coriander leaves
¼ cup ghee
Method
1. Mix together mutton, papaya paste, salt, green cardamom powder, fennel seed powder, mace powder, chilli powder, cumin powder, crushed black peppercorns, clove powder, garam masala powder, ginger-garlic paste, green chillies, hung yogurt, fresh cream, cashewnut paste, roasted chana dal powder, browned onion paste, saffron, screw pine essence, water and chopped coriander in a bowl.
2. Set aside for 1-2 hours.
3. Heat ghee in a non-stick pan, add the marinated mutton and cook till well done.
4. Garnish with coriander and serve warm with paratha.
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