Wednesday, March 19, 2014
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MUTTON HANDI KEBAB Version 2
MUTTON HANDI KEBAB
Out of many handi kebabs which I tried at my young age, this recipe, from Calcutta cook book , has always stood out among guests . I , on principle, never modified any recipe and wont do it ever , at least during 1st few attempts ..This dish is scaled down from 2 Kg of mutton to 500 gms and spicing is adjusted after lot of experiments.
MUTTON HANDI KEBAB Version 2
MUTTON HANDI KEBABOut of many handi kebabs which I tried at my young age, this recipe, from Calcutta cook book , has always stood out among guests . I , on principle, never modified any recipe and wont do it ever , at least during 1st few attempts ..This dish is scaled down from 2 Kg of mutton to 500 gms and spicing is adjusted after lot of experiments.
INGREDIENTS
500 gms Lamb/goat / beef (tender loin), boneless 1 inch to 1.5 in size
350 gms onion
1 tbsp Ginger paste
2 tsp garlic paste
125 gms Yogurt
4-6 tbsp , ghee or oil
5 bay leaves
6-8 red chili whole
PROCESS
Cut onion in to thin slices and keep 1/3rd for after use.(see below)
Whip the curd with ginger and garlic paste, salt and sugar. Mix it with the meat along with the 2/3rd of the cut onion.
Keep it overnight in the fridge.
Marinated mutton and onion
In a thick bottom vessel or a pressure cooker , add ghee , heat and add bay leaves and 2 red chili. Add the meat mixture and keep stirring on high heat till the ghee appears and the meat , onion etc change color . ( about 15 min)
A goat meat will not get cooked , so add water just to cover the meat , and pressure cook for 5-7 min.
Check that the meat is done. Dry out the water on high heat till the ghee just shows up.
This is the base stock for handi Kebab.
Now heat a frying pan or a handi, add the meat , with rest of the 1/3rd onion , red chili and stir fry on high heat, till the oil comes out.
Serve hot as snack or with roti, rice
If you make a base stock, keep it in fridge, and fry small portions with onion and red chili as and when required.
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