MUTTON HANDI KEBAB

Handi Kebab is one of my favorite Kebabs. I learnt it from a famous collection of recipes and made it several times and the dish has been a party seller. The other day I was discussing various recipes with my friend’s wife, Mrs. Azra Rizwan. She is a cook of outstanding caliber and has numerous perfected recipes. She taught me this Handi Kebab recipe. This is a variation but the dish remains essentially same.

INGREDIENTS

Mutton boneless from thigh, 500 gms, 1.5 inch square ( This will be cut into pasanda by you) . Alternatively ask your Butcher to cut Pasanda. If this is not possible take ½ inch to ¾ inch pieces.

(Pasanda is a thin slice of meat continuously cut out from a chunk, like you peel an apple continuously.)4 tbsp onion paste ½ onion (small) sliced.

2 tsp ginger paste (no garlic to be used)
50 gms fresh yogurt
1 tea spoon freshly ground black pepper.
1 tea spoon red chili powder (You may

add more)
2 cardamoms (optional)
2 tbsp mustard oil (or ghee or other oil)
Salt to taste

PASANDA

PROCEDURE

Mix all ingredients (except mustard oil) and marinate the meat for 2 hrs.

MARINATED MEAT

Heat oil and fry the sliced onion to light golden brown and then add the meat. Cover and simmer in low flame till the meat is tender. Alternatively if you don’t have time and patience, pressure cook the mix for 6-7 minutes and remove.
Put the mix in a nonstick frying pan and dry it out.

ON THE FRYING PAN READY FOR DRY OUT

The oil will leave the meat. The mix will be slightly oily and dry. Some gravy will appear lightly burnt or deep brown. That adds to the taste.

HANDI KEBAB IS READY

Serve as a starter, or with Dal and rice, or with roti (bread). Well the taste was amazing.

SORRY HALF WAS EATEN AWAY WHILE TASTING

THANKS

Sincere thanks to Mrs Azra Rizwan for this great recipe.