PATTHER KABAB

Mutton pasanda marinated with mint leaves and spices and cooked the traditonal way on kadappa stones. Preparation Time : 1 hour Cooking Time : 25-30 minutes

Ingredients

Mutton pasandas (lamb escalops) 16 FOR MARINADE Fresh coriander leaves 1 1/2 tablespoons Mint leaves 1 1/2 tablespoons Green chillies 5 Raw papaya, chopped 1 tablespoon Ginger-garlic paste 2 tablespoons Green cardamom powder 1 teaspoon Garam masala powder 1 teaspoon Peppercorns, crushed 1 teaspoon Lichen stone flower (pather ke phool), powder 1 teaspoon Salt to taste Mustard oil 4 tablespoons Oil to baste

Method

Grind coriander leaves, mint leaves, green chillies, raw papaya to a fine paste. Add ginger garlic paste and all the dry ingredients and mustard oil. Mix well and apply equally on the mutton pasanda. Let it marinate for one hour. Cooking on stone slabs: (traditional way of cooking on kadappa stone.) Take a flattish piece of rough granite or kadappa of about one and a half feet length x one-foot breadth x two-inches thickness. Wash the stone and rest it on bricks on two sides to make a bridge, taking care that it is safely balanced. Heat the granite well with live charcoals underneath. Sprinkle a little oil or ghee on the surface and place the marinated meat picattas. Turn them a few times basting them occasionally with oil. Remove when cooked through. Serve with hot tandoori rotis and kachumber salad.

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Tip

* If you add a little vinegar to the water when boiling peeled potatoes, it causes them to form a light crust that helps them hold their shape when combined with other foods, a special boon when making potato salad.

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