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Recipes >> Kebabs, Tikka, Cutlets Recipes > Pasanday Kabab by Chef Zubaida Tariq

Pasanday Kabab

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Prep Time
40 Mins
Cook Time

40 Mins

6 - 8
Pasanday is a popular recipe of Awadhi cuisine. Awadh is a city from Lucknow, style of cooking here is deeply influenced by the Mughal style. The art of cooking on slow flame or "Dum" is originated from this region. Pasanday is one of its authentic recipe, which is cooked by allowing the ingredients to simmer in its own juices .
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Source:  Chef Zubaida Tariq
6 Ratings
4 out of 5 stars
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  • Lamb Pasanday 1 kg
  • Raw papaya paste 2 tbsp
  • Red chilli powder 1 tbsp
  • Yogurt 1 cup
  • Salt to taste
  • Lemon 4
  • Behari masala 1 tbsp
  • Oil 4 tbsp
  • For garnishing :
  • Onion 1
  • Mint ½ bunch
  • Green chilli 4
  • For kabab Masala:
  • Chick pea flour 2 tbsp
  • White cumin 1 tsp
  • Whole black pepper 4
  • Clove 4
  • greencardamom 8
  • White poppy seed 1 tbsp

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Cooking Directions

  1. Press the meat with the upper side of the knife.

  2. In a blender blend together chick peas, white cumin, whole black pepper, clove, cardamom and poppy seeds, Pour the mixture onto the meat.

  3. Add papaya paste, red chilli, yogurt, salt, lemon and behari masala, leave it to marinate for half an hour.

  4. Now grease a pan and cook on low flame till the water of meat dries.

  5. Now place the meat on a grill pan.

  6. Serve in a platter garnished onion rings, mint and green chilies.

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