Beef pasanda kabab recipe shireen

Mutton Pasanda Ingredients:

Steps to make Mutton Pasanda

• Marinate mutton with curd/yogurt.
• Heat ghee inside a pan and saut the chopped onions, ginger root and garlic clove till it turns golden brown.
• Add turmeric powder, salt, cumin powder, nutmeg powder, pepper powder and coriander powder.
• Add some marinated mutton and little water and prepare it for around half an hour.
• When mutton is tender, add some almond paste and also the cream and add garam masala powder.
• Garnish with roasted almonds and coriander leaves.
• Enjoy hot Mutton Pasanda.
• Mutton Pasanda is able to serve.

Ghilafi Pasanda ngredients:

• Flour 1 cup
• Butter 1 tablespoons of
• Egg 1
• Salt 1/2 tablespoons of
• Water as needed

Steps to make Ghilafi Pasanda

• Preparation of Dough or Ghilaf
• Have a mixing bowl, put flour, add butter, egg and salt, mix everything with water making dough, let it rest for 1/2 hour.
• Make small balls in the dough, flatten it like puree and decline in square shape.

• Marinate pasanda with all of masala for one hour, then boil the pasanda, add 1 tablespoons of oil, now put pasanda on roll square, stick edges with beaten egg, press with fork and fry.
• Ghilafi Pasanda is able to serve.

Pasanda Gosht Ingredients:

Steps to make gosht pasanda:

• Neat and cut boneless lamb into 1 " cubes. Flatten them using a steak hammer.
• Marinade flattened lamb pieces with curd, salt, ginger root and garlic clove paste, red chilli powder and eco-friendly cardamom powder for around 2 hrs.
• Heat oil inside a thick bottomed pan. Add whole garam masala, bay leaf and allow it to crackle. Add sliced onions and prepare until they're golden brown.
• Add chopped eco-friendly chillies, coriander powder and marinated lamb pieces. Add 1 cup water and allow it to prepare on the medium heat until lamb is nearly done.
• Add tomato puree and prepare covered till lamb is tender.
• Adujst seasoning with the addition of salt and serve hot.
• Pasanda Gosht is able to serve.

Pasanda Ingredients:

• 500 grams Boneless mutton fillet
• 3 tablespoon Ginger root-garlic clove paste (50 g.)
• 3 tablespoon Raw papaya (50 g.) Ground to some paste
• Salt to taste
• 100 grams Butter
• 1 teaspoon Garam masala powder (5 g.)
• 500 ml Cream
• 2 teaspoons White-colored pepper powder (10 g.)
• 3 Bread slices

Steps to make Pasanda:

• Cut mutton into 2.5 cm x 4 cm wide pieces and beat till well flattened having a meat hammer (steak hammer).
• Mix 1 / 2 of the ginger root-garlic clove paste, papaya paste and salt. Put it on the mutton pieces and marinate the mutton for around an hour.
• Melt butter inside a fry pan, add some remaining ginger root-garlic clove paste and garam masala powder. Fry till well browned.
• Add some marinated mutton pieces, fry well and prepare till done. Add cream and white-colored pepper powder, and prepare till almost dry.
• Cut the bread slices into strips and toast till done.
• Garnish the kababs with bread toasted fingers.

Mutton Pasanda Ingredients:

• Mutton 1/2 Kg
• Cream 1/2 cup
• Curd/yogurt (Dahi) 1/2 cup
• Onions (Piyaz)- 2 no’s chopped
• Garlic clove (Lehsun) 4 nos chopped
• Ginger root (Adrak) 1 " piece chopped
• Ghee 2 tablespoon
• Turmeric powder (Haldi) 1/2 teaspoon
• Coriander powder (Dhaniya) 2 teaspoon
• Cumin powder (Jeera) 1 teaspoon
• Garam Masala 1 teaspoon
• Nutmeg powder 1/2 teaspoon
• White-colored pepper powder (Safed mirch) 1/2 teaspoon
• Almond paste (Badam) 2 tablespoon
• Roasted Almonds(Badam) 6 no’s
• Coriander leaves (Dhaniya patte) A couple of
• Salt to taste

Steps to make Mutton Pasanda:

• Marinate mutton with curd/yogurt.
• Heat ghee inside a pan and saut the chopped onions, ginger root and garlic clove till it turns golden brown.
• Add turmeric powder, salt, cumin powder, nutmeg powder, pepper powder and coriander powder.
• Add some marinated mutton and little water and prepare it for around half an hour.
• When mutton is tender, add some almond paste and also the cream and add garam masala powder.
• Garnish with roasted almonds and coriander leaves.

Pasanda Kebab Ingredients:

• 500 g Boneless Mutton Fillet
• 3 tablespoons of Ginger root-Garlic clove Paste
• 3 tablespoons of Raw Papaya, ground to some paste
• 1 teaspoon Garam Masala Powder
• 2 teaspoon White-colored Pepper Powder
• 3 Bread Slices
• Salt, to taste
• 100 g Butter
• 500 ml Cream

Steps to make Pasanda Kebab:

• Have a bowl and cut mutton in small pieces. Now, flatten it having a meat hammer.
• Have a normal size bowl and blend 1 / 2 of the ginger root-garlic clove paste, papaya paste and salt. Apply this mix around the mutton pieces and preserve it to have an hour within the refrigerator.
• Have a fry pan and melt butter inside it. Add remaining ginger root-garlic clove paste and garam masala powder inside it and fry it till it's brown colored.
• Now, place the preserved mutton pieces inside it, fry well and prepare it till to control your emotions.
• Put cream and white-colored pepper powder, and prepare till it's almost dry.
• Cut the bread slices in strips and toast it till it's prepared. Garnish the kababs using these bread toasted fingers.

• 500 gm beef fillets
• 1 tablespoons of chana powder, roasted
• 2 tablespoons of poppy seeds
• 3 onions,finely chopped
• 8 whole dried red chilies
• 2 tablespoons of peanuts
• 1 teaspoon garam masala
• 250gm yogurt
• 3-4 tablespoons of oil
• 1 teaspoon ginger root paste
• 1 teaspoon cumin seeds
• salt to taste

• Grind all of the dry ingredients and blend using the yogurt.
• Apply this mix towards the meat and then leave to marinate not less than 2 hrs.
• Heat the oil inside a pan.
• Fry the onion till brown.
• Add meat and then leave to prepare on low heat till tender. Give a little water, if required.
• Remove in the heat and transfer right into a serving dish.
• Sprinkle garam masala regarding this.
• Beef Pasanda is able to serve.
• Serve with hot naan or roti.
• and sprinkle garam masala regarding this.
• Serve with hot naan!

Pasanda Kabab Ingredients:

• A slab of lean meat 450 gm
• Butter for basting
• Black peppercorns 16
• Cardamoms 5
• Cloves 5
• Coconut, desiccated 30 gm/2 tbsp .
• Cumin (jeera) seeds 5 gm/1 teaspoon
• Garlic clove, chopped 10 cloves
• Ginger root, chopped 15 gm/2” piece
• Kachri (tenderizer) 5gm/1 teaspoon
• or
• Nutmeg (jaiphal) powder 1.25 gm/ teaspoon
• Onions, chopped 60 gm/ cup
• Poppy seeds (khus khus) 5 gm/1 teaspoon
• Raw papaya paste 7.5 gm/1 teaspoon
• Red chilli powder 5 gm/1 teaspoon
• Salt to taste
• Yogurt 180 gm/ 2/3 cup

Steps to make Pasanda Kabab Recipe

• Cut meat into slices 3 inches lengthy.
• 1 inches wide and three-fourths inch thick.
• Cut the slice into half without cutting through.
• Departing a join in the finish.
• Open the cut halves to create a single strip, roughly 6 inches lengthy. Beat the joints with the rear of a knife to flatten them a little.
• Inside a mixer blend together cloves, cardamoms, papaya or kachri, garlic clove, onion, ginger root, cumin, coconut, nutmeg, peppercorns, poppy seeds and yogurt.
• Add red chilli powder and salt.
• Coat the strips with this particular mixture and then leave to marinade for several hrs.
• Weave the skewer interior and exterior the meat strips at 4 points, at regular times.
• The meat will look like a wavy line, using the skewer running through its center.
• Roast over a wide open charcoal fire or bbq for ten minutes.
• When one for reds is cooked, baste with butter and roast again for several-a few minutes.

Prep Time: 3 hrs, Cooking: fifteen minutes
For Everyone: Function as a salad with sliced onions, eco-friendly chillies and finely cut mint leaves.