MUTTON KABAB

  • View
    490

When I started to write this recipe my mind rushed to my days in Calcutta in 1955-56. I had just moved from Karwar after getting married, did not know any cooking and did not eat non-vegetarian food. Some of my friends (Bollu Warriar and Taru Dhurandhar) came to my rescue and taught me cooking and several meat dishes. This recipe is from Taru, who was a dear family friend and a very good cook. It is simple to make and is very tasty.

Credit for Recipe: Taru Dhurandhar.

Ingredients

For marinade

For seasoning

    Directions

    Step 1

    Grind onion, jeera, garlic and ginger into a thick paste; mix with yoghurt, chili powder and salt and apply to mutton pieces; set aside for 3 hours

    Step 2

    Preheat oven to 425℉

    Step 3

    Layer the marinated mutton in a greased glass baking dish and bake in oven for an hour; turn the pieces a couple of times to ensure that they are cooked

    Step 4

    After the water has dried and the mutton is getting dry, add the ghee to the top and continue baking for 30 minutes; mutton should be fully cooked and golden-brown in color

    Step 5

    Serve with some thinly sliced onions and lemons

    You May Also Like

    Leave a Review

    Your email address will not be published. Required fields are marked *