The first in a series of recipes from Naheeds Book – The Secrets of Indian Muslim Cooking.
- 1 Kg Pasanda meat
- 1 tsp. raw papaya paste or meat tenderiser
- 200 gms yoghurt
- 1/2 Kg sliced onions
- 1 tbsp ginger paste
- 1tbsp poppy seed paste
- 1-2 tsp. freshly ground pepper powder
- ½ cup oil
- 2 tbsp ghee
- salt to taste
Fry 2/3 of the onions till golden brown and spread it out on kitchen paper. Mix together papaya paste, yoghurt, browned onions, raw onions, ginger paste, poppy seed paste, pepper powder, salt and blend well.
Mix the meat slices in this and leave for 4-6 hours. When ready, taste the mixture and adjust the amount of salt/pepper. Add the mustard oil. Skewer the fillets of meat in folds, packing it tightly. When done, grill over slow charcoal fire constantly turning it over for even cooking. Sprinkle melted ghee occasionally. The meat will turn to a dark shade of brown and some portions will get slightly burnt. For some, that’s where the flavor is.