Easy to make delicious kabab made with mutton pasandas(steak) marinated and cooked over Pathar (Stone). Try this Pathar kabab Recipe and don’t forget to share your experience with me.
[one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 30 minutes[/one_third] [one_third_last] Servings: 8[/one_third_last]
[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- 16 mutton pasandas
- 1 tsp green cardamom powder
- 4 tblsp mustard oil
- 1 1/2 tblsp mint leaves
- salt to taste
- 1 tblsp raw papaya
- 5 green chillies
- 1 1/2 tblsp coriander leaves
- 2 tblsp ginger garlic paste
- 1 tsp lichen stone flower powder (dagad phool)
- 1 tsp garam masala powder
- 1 tsp peppercorns, crushed
[/tab] [tab]Yield: 8 servings
Nutritional information is not yet available. [/tab] [/tabs]
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
Grind fresh coriander leaves, mint leaves, green papaya, green chillies to a fine paste.
Mix in ginger garlic paste and all the dry ingredients, mix well and apply equally on the mutton pasanda.
Let it marinate for one hour. Cooking on stone slabs:(traditional way of cooking on kadapa stone.
Take a flattish piece of rough granite or kadappa of about 11/2″ length x 1″ breadth x 2″ thickness. Wash the stone and rest it on bricks on two sides to make a bridge, taking care that it is safely balanced.
Heat up the granite well with live charcoals underneath.
Sprinkle a little oil or ghee on the surface and put the marinated meat picattas. Turn them a few times basting them occasionally with oil.
Take off when cooked through. Pathar Kabab is ready to serve.
- Serve with paratha, naan, salad and mint chutney.