Name: Gosht Elaichi Pasanda
Prep time: 7 h
Cook time: 20 min
Total time: 7 h 20 min
Yield: Serves: 4
Cuisine: Indian
Ingredients: Butter for basting; 10 g/2 tsp Green Cardamom powder; 75 g/2½ oz Raw Papaya; 1 kg/2¼ lb Lamb; 10 g/2 tsp Red Chilli powder; 50 g/3 Tbs Ginger paste; 50 g/3 Tbs Garlic paste; 3 g/½ tsp Black Pepper powder; Salt; 20 ml/4 tsp Lemon juice; 20 g/4 tsp Garam Masala; 80 g/⅓ cup Yoghurt

Preparation info

Serves:
4

Difficulty
Medium
Ready in
8 hr

Appears in

Prashad

By J. Inder Singh Kalra

Published 1990

About

A cardamom-flavoured kebab made from picatta of lamb.

Ingredients

1 kg/2¼ lb Lamb
75 g/2½ o

Method

Preparation

THE LAMB: Clean, debone, cut into 1½-inch chunks and flatten with a bat to make picatta of ⅛-inch thickness. Peel and mash the papaya, add ginger paste, garlic paste and seasoning, rub the picatta with this mixture. Keep aside for 1½ hours.

THE MARINATION: Hang yoghurt in muslin for 4 hours to remove the whey. Transfer to a