Pasinda Kabab

PASINDA KABAB

Mini-trivia: Pasinda Kabab is a mughal recipe from the Hyderabadi style of cooking. Contrary to popular belief 'pasinda' is not an adjective form of 'pasand' to mean 'favourite' (that would be 'pasandida'). Pasinda denotes meat cut in thin fillets and flattened further with a heavy flat object. 'Pasinda' is sometimes also referred to as 'chaamp'.

This is a very easy to cook recipe. The flattening of the meat gives it a tender texture. The vinegar/sugar solution gives it a unique sweet and tangy flavour that just makes your taste buds jump up in joy. It is one of my childhood favourites.

Hope you like the photo. I've been trying to improve my photography skills.

INGREDIENTS

Mutton (Boneless) - 250 gms

Cut flat pieces and flatten with light blows from a pestle.

Oil/Ghee - 50 gms

Grind the following together and add salt
Ginger - 1"
Garlic - 8 flakes
Green Chilli - 1 or 2
Onion - 1 medium size
Raw (green) papaya - 1/4

Rest of the spices

Cumin powder - 1/2 tsp
Pepper powder - 1/4 tsp
Coriander seed powder - 1 tsp
Cinnamon powder - 1/4 tsp

Vinegar - 2 tbsp
Sugar - 2 tsp (dissolve in the vinegar)

METHOD

1. Soak meat in spices for a few hours.
2. Fry in ghee. When meat is half-fried, add sugar and vinegar solution.
3. Fry further till the solution dries.
4. Garnish with onion rings, slices of lemon, green chillies and coriander leaves.

Note: Ghee is preferable, but you can choose to use oil if you like.

Don't overcook. Just follow the instructions. I know some of you are thinking "how the hell do I know when it is 'half' fried?" The meat will turn pale brown and the surface will start to show browning (deeper brown) - then is about half fried. Don't worry you don't have to be exactly right.