Parsinda (Parcha) Kabab

Name: Parsinda (Parcha) Kabab (Meat Roasted on Skewers)
Cuisine: India
Ingredients: 6 brown cardamoms (illaichi); 1½ teaspoonfuls salt; 4 small or 3 large kachries—optional; ½ oz (15 g) ginger (adrak); 1 teaspoonful black cumin seeds (kala zeera); 1 teaspoonful red pepper (degi mirch); 1 teaspoonful red pepper (degi mirch); 6 brown cardamoms (illaichi); 1 lb (455 g) lean mutton from the leg or shoulder, cut into parchas or parsindas; ½ oz (15 g) ginger (adrak); ½ oz (15 g) parched grams (channa); ½ oz (15 g) parched grams (channa); 1 lb (455 g) lean mutton from the leg or shoulder, cut into parchas or parsindas; ¼ pt (120 g) yoghurt (curd); 6 cloves (laung); 6 cloves (laung); 16 peppercorns (kali mirch); 16 peppercorns (kali mirch); ½ grated nutmeg; 1½ teaspoonfuls poppy seeds (khas-khas); 1½ teaspoonfuls poppy seeds (khas-khas); ¼ pt (120 g) yoghurt (curd); 1 teaspoonful black cumin seeds (kala zeera); 1 tablespoonful desiccated coconut (naryal ka burada); 1 tablespoonful desiccated coconut (naryal ka burada); 1 oz (30 g) onions; 8 to 10 cloves of garlic (lasan); 8 to 10 cloves of garlic (lasan); ¼ oz (7 g) papaya (papita); ¼ oz (7 g) papaya (papita)

Meat Roasted on Skewers

Preparation info

Difficulty
Easy

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

Ingredients

1 lb (455 g) lean mutton from the leg or shoulder, cut into parchas or parsindas
½

Asia
India
Dinner
Gluten-free
Spicy

Method

Take a piece of meat 3½″ (10 cm) long, 1½″ (4 cm) wide and ¾″ (2 cm) thick from the le