Pasanday Handi Kebab
Pasanda was originally made with leg of lamb, flattened into strips, marinated, and fried in a dish with multiple seasonings. It is a popular Indian and Pakistani dish, derived from a meal served in the Court of the Moghul Emperors. It is often served with white rice or naan bread on the side. Although pasanda is usually served as a meat dish, it may also be prepared in kebab form.
- Pasanday meat – ½ kg cut in thin slices
- Red chili powder – 1 tsp
- Fried brown onion – 2 tbsp
- Salt – 1 tsp
- Oil – 2 tbsp
- Raw papaya past – 1 tbsp
- Yogurt – ½ cup
- Garam masala powder – ½ tsp
- Fried crushed coconut – 1 tbsp
- Ginger garlic paste – 2 tsp
- Crushed fried cumin seeds – 1 tsp
- Fried crushed poppy seeds – 1 tbsp
- Charcoal – 1
Prick and ponder the pasanday lightly and coat with red chili powder, fried onion, salt, papaya paste, yogurt, garam masala powder, ginger garlic paste, cumin seeds, poppy seeds and coconut, leave for 2 hours. Now take a pan, add marinated pasanday, place a piece of foil and place burned charcoal, pour oil, cover for 3 to 4 minutes. Then discard charcoal and pour oil in the pasanday and cover and let it cook on low flame until the meat is tender, fry well. Dish out and serve.