Tuesday, January 21, 2014
Kashmiri boti kabab
Kashmiri boti kabab
Ingredients
- Undercut boneless ½ kg cut into 2 inch cubes
- Yogurt ½ cup
- Ginger garlic paste 1 tbsp
- Lemon juice 2 tbsp
- Kashmiri red chilies 4 soaked and grinded
- All spice 1 tsp
- Poppy seeds 1 tsp grinded
- Cashew nuts 6 grinded
- Salt 1 tsp
Method
- In a bowl marinate mutton with Yogurt ½ cup, Ginger garlic paste 1 tbsp, Lemon juice 2 tbsp, Kashmiri red chilies 4 soaked and grinded, All spice 1 tsp, Poppy seeds 1 tsp grinded, Cashew nuts 6 grinded, Salt 1 tsp, put on skewers pan fry on a grill in 2 tbsp oil until done. Serve garnish with onion rings, lemon slices and mint leaves.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment