BEHARI KABAB

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Ingredients

1 1\2 kilograms beef pasanda (thin sliced) ,

4 medium onions skinned and thinly sliced ,

1 cup oil ,

8-10 whole red chilies ,

11\2 tablespoons ginger, minced ,

1 1\2 teaspoons salt ,

1 1\2 teaspoons garam masala ,

1 cup yogurt ,

4 tablespoons papaya (raw ) ground ,

1\2 cup mustard oil.


METHOD

1. Cut beef into 2 inches wide and 4-5 inches long strips. Thoroughly wash the beef strips and squeeze out any water. Place the meat in a colander and keep aside.

2. Heat oil in a frying pan. Add onions and fry until light brown in color, about 8-10 minutes. Remove onions from oil and fry the whole chilies just for few seconds, otherwise they will burn. Discard the oil and Grind the onions and whole chilies in a food processor to a smooth paste.

3. Place meat in a large bowl. Add onion paste, ginger, salt, garam masala, yogurt, ground papaya and mustard oil. Mix the mixture really well for few minutes with your hands until the meat is coated well with marinade.

4. Cover and leave to marinate at room temperature for about 3-4 hours or overnight in the refrigerator.

5. Thread meat strips onto skewers in folded layers.

6. Put skewers carefully over a gentle charcoal flame and cook until meat is brown on each side, about 5-8 minutes.

7.Transfer to a serving dish and decorate with onion ring, green chili and coriander leaves.

8. Serve with paratha or nan and mint chutney.•

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