1 kg mutton – cut into pasandas (boneless and flattened meat pieces) 

2 Tbsp onion paste 

1 Tbsp ginger paste 

1 Tbsp red chilli powder 

1 Tbsp powder 

2 Tbsp poppy seed paste 

2 Tbsp yogurt 

1 Tbsp mustard oil 

Salt – as per taste 

1 tsp papaya paste


  1. Slice meat into thin strips approximately into 1 inch wide and 4 to 6 inches long. 
  2. Add salt, mustard oil and ginger paste. 
  3. Mix rest of the ingredients and marinate for 3-4 hours. 
  4. Skewer meat and barbecue on charcoal fire for best results, alternatively bake in a hot oven (400F-200C) over a drip tray till tender (20-25minutes).
  5. Remove from oven. Brush oil over it and blacken and crispover a flame (If using a charcoal grill, cook over it till blackened and crisp). 
  6. Keep rotating the skewer until meat turns a bit crispy and blackened. 
  7. Serve with onion salad made with lemon, salt and diced green chillies.
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