Pasanda Kebab

Recipe #2 from Naheeds Book.


  • 1 kg pasanda mutton
  • salt to taste
  • ½ tsp red chili powder
  • 1 tsp garam masala powder
  • 2 tbsp ginger paste
  • 2 tbsp garlic paste
  • 1 tbsp whole coriander
  • 125g onion, sliced
  • 100g yoghurt
  • ½ cup oil
  • 3 green chilies, sliced
  • A few mint leaves

Wash the pasanda and pat dry. Add ginger paste and salt, mix well and leave it for an hour. Meanwhile, dry roast the whole coriander and grind it to a fine powder. Mix together the marinated meat, red chili powder, garam masala powder, garlic paste and the ground roasted coriander. Heat oil in a wide pan and when hot, add the onions. Fry till the onions become soft and then add the meat mixture. Mix well and cook covered on low heat till the meat is tender, the water has dried up and the oil starts showing on the sides of the pan.

To serve top with onion rings, chopped mint leaves and green chilies.


Sid Khullar

Sid Khullar is the founder of Chef at Large, a blog that began in 2007. He enjoys cooking, writing, travelling and technology in addition to being a practising Freemason. Health and wellness is a particularly passionate focus. Sid prefers the company of food and animals to most humans, and can be reached at