Home Non VegetarianMutton Patther Kebab

Patther Kebab

Published under: Mutton

Mutton pasandas – 16

For marinade:
Green cardamom powder: 1 tsp
Mint leaves – 1 1/2 tbsp
Salt as per taste
Raw papaya – 1 tbsp
Green chillies – 5
Coriander leaves – 1 1/2 tbsp
Ginger-garlic paste – 2 tbsp
Lichen stone flower powder  – 1 tsp
Garam masala powder – 1 tsp
Crushed peppercorns – 1 tsp
Mustard oil – 4 tbsp

1. Make a smooth paste of ground coriander leaves, mint leaves, green papaya and green chillies.
2. Marinate the mutton pasanda with ginger-garlic paste and all the dry ingredients and keep for one hour.
3. Wash the flattish piece of rough granite or kaddapa stone of about 1 1/2 inch length and 1 inch bread and 2 inch thickness and rest it on bricks on side sides to make a bridge, taking care that it is safely balanced.
4. Heat up the granite well with live charcoals underneath.
5. Sprinkle a little oil or ghee on the surface and put the marinated meat pieces.
6. Turn them a few times basting them occasionally with oil.
7. Take off when thoroughly cooked.

Note:- The traditional way to cook patther kebab is on kadapa stone slabs.

Praveen Kumar
Praveen Kumar
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.

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