MUTTON HANDI KEBAB Version -2

MUTTON HANDI KEBAB
Out of many handi kebabs which I tried at my young age, this recipe,  from Calcutta cook book , has always stood out among guests . I , on principle, never modified any recipe and wont do it ever , at least during 1^st few attempts ..This dish is scaled down from 2 Kg of mutton to 500 gms and spicing is adjusted after lot of experiments.

INGREDIENTS

500 gms Lamb/goat / beef (tender loin), boneless 1 inch to 1.5 in size 

350 gms onion

1 tbsp Ginger paste

2 tsp garlic paste

125 gms Yogurt

4-6 tbsp , ghee or oil

5 bay leaves

6-8 red chili whole

PROCESS

Cut onion in to thin slices and keep 1/3^rd for after use.(see below)

Whip the curd with ginger and garlic paste, salt and sugar. Mix it with the meat along with the 2/3^rd of the cut onion.

Keep it overnight in the fridge.

Marinated mutton and onion 

In a thick bottom vessel or a pressure cooker , add ghee , heat and add bay leaves and 2 red chili.  Add the meat mixture and keep stirring on high heat till the ghee appears and the meat , onion etc change color . ( about 15 min)

A goat meat will not get cooked , so add water just to cover the meat , and pressure cook for 5-7 min.

Check that the meat is done. Dry out the water on high heat till the ghee just shows up.

This is the base stock for handi Kebab.

Now heat a frying pan or a handi, add the meat , with rest of the 1/3^rd onion , red chili and stir fry on high heat, till the oil comes out.

Serve hot as snack or with roti, rice 

If you make a base stock, keep it in fridge, and fry small portions with onion and red chili as and when required.