andi kebab main

Pakisatanis are BBq lovers and our EId ul Adha is incomplete without Barbeque food.Eid is special occasion to gather your friends and family members and enjoy BBq . I always enjoy cooking on Charcoal.But if you have no time and you want to serve your guests a quality BBq dish then you can try this yummilicious dish on stove. In my honest opinion this is a must try.

Here i will mention the name of my colleague who passed on this recipe to me, Mrs Jabeen. She is a darling and an expert cook. A lots of memories are attached with this recipes…i Just want to add this saying for her.

“If you really want to make a friend, go to someone’s house and eat with him… the people who give you their food give you their heart.”

~ Cesar Chavez

INGREDIENTS:

Beef fillets/ pasande or Mince1kg
Onion3 medium
Ginger1 inch piece
Garlic1 clove
Papaya paste1/2 cup
Whole coriander4 tbsp
Poppy seeds2 tbsp
Mustard seeds10 nos
Cumin seeds1 1/2 tsp
Whole red chilli8-10
Clove /laung6 nos
Cinnamon stick1 nos
Whole black pepper10-15
Cardamom small2

METHOD:

  • Marinate meat fillets /parche/ pasande or you can use Mince also, with papaya paste and all other spices.(grind all spices finely)

MASALA

  • In oil fry onion till light brown, set aside. In the same oil fry ginger and garlic , take them out.

brown onion

  • Grind ginger, brown onion and garlic  and mix in meat.
  • Marinate meat for 5-6 hours.
  • In the same oil (approx 1/2 cup) in which we fried onion and ginger/garlic, transfer meat with all spices and cook till meat tender and soft.
  • You can cook on charcoal too.

coal

  • Give smoke to kebabs if cooking on stove.

coal smokeEnjoy  with naan..

 

andi kebab d

  • Serve with Coriander sauce /Raita/ Salad and Naan/ Parathas.

roni naan

I like to serve with Roghnai Naan…:)

Thanks to Express Tribune for posting this recipe …:)

http://blogs.tribune.com.pk/story/24236/put-all-that-meat-to-good-use-with-some-handi-kebabs/

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