HANDI KEBAB

No matter how tough the meat may be, it’s going to be tender if you slice it thin enough.” ~ Guy Fieri

Kebabs. Isn’t the word enough to water your mouth? Well the question is, how often do you go out on a good kebab hunt?
If you ask us we would say rarely, why go out in search for something you can easily make at home. Well most people think making kebab is a lot of hard work and one might need a barbecue machine or a rotisserie, which is true in some cases.But we bring to you the tastiest and easiest way of preparing kebab at home in a POT. HANDI KEBAB is a tasty kebab cooked traditionally in a handi or pot. The kebab is cooked in the juice released by the meat and is cooked as per desired dryness.
I prefer cooking it with red meat but one can use chicken or duck as well. My choice of meat is mutton or beef or lamb which has to be rested after mixing it with raw papaya milk.The only trick in the making of perfectly tender kebab lies in preparing the raw meat before cooking.The meat should be cut into thin slices, know as pasanda, which ensures better texture and tenderness of the meat.
Ensue the recipe below to get a perfectly cooked home made healthy kebab!

HANDI KEBAB


PREP TIME: 20 MINUTES          COOK TIME:30 MINUTES                SERVES:4


HERE’S WHAT YOU WILL NEED:

200 gms boneless meat (mutton or beef) sliced into thin pieces (preferably without fat)
2 onions
1 medium sized raw papaya
salt (as per requirement)
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon red chili powder
1 teaspoon coriander powder
1 tablespoon mustard oil
fresh coriander leaves
2 green chilies

HERE’S WHAT YOU NEED TO DO: 

PART 1
 Preparing the meat:
The  pieces of meat needs to be very thin, if you think they are not thin enough you can flatten them into pasandas by using a meat tenderizer or by slamming them with anything heavy.
Now take the raw papaya and carefully trim both of its ends. Don’t chop off a huge part of it, trim it enough to remove its point of attachment to the stem and the skin. Make an incision one at each end and you will notice the sticky white fluid trickling down the skin. Scrape it off and mix it well with your meat. A few drops of the milk is enough to tenderize the meat. Add salt and keep it aside for 15 minutes.

Perfectly thinned pasandas.
Perfectly thinned pasandas.

PART 2
Chop one onion coarsely. Now combine chopped onion, coriander powder,chili powder, one tablespoon oil, ginger and garlic paste with the meat and mix well. Let the marinade rest for 5 minutes to blend all the flavors in.

DSC03276
The marinade.

Pour the mixture out in any thick bottomed pot. Add 1/4 cup of water, place a lid and let it cook for 15 minutes on low flame. After 15 minutes remove the lid and add coarsely chopped onions, coriander leaves and chopped chilies. Let it cook for another 10 minutes and your dish is ready to  be served.
You can plate it with rice, flat bread or even fill it inside sandwiches.
DSC03314Tempt your loved ones with this wonderful recipe and let us know!

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