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Credits:indianfoodforever
Ingredients:
16 mutton pasandas
For Marinade
1 tsp green cardamom powder
4 tblsp mustard oil
1 1/2 tblsp mint leaves
salt to taste
1 tblsp raw papaya
5 green chillies
1 1/2 tblsp coriander leaves
2 tblsp ginger garlic paste
1 tsp lichen stone flower powder (dagad phool)
1 tsp garam masala powder
1 tsp peppercorns (crushed)
Method:
Grind fresh coriander leaves, mint
leaves, green papaya, green chillies to a fine paste.
Mix in ginger garlic paste and all the
dry ingredients, mix well and apply equally on the mutton pasanda.
Let it marinate for one hour.
Cooking on stone slabs:(traditional way
of cooking on kadapa stone.
Take a flattish piece of rough granite
or kadappa of about 11/2" length x 1" breadth x 2" thickness.
Wash the stone and rest it on bricks on
two sides to make a bridge, taking care that it is safely balanced.
Heat up the granite well with live
charcoals underneath.
Sprinkle a little oil or ghee on the
surface and put the marinated meat picattas.
Turn them a few times basting them
occasionally with oil.
Take off when cooked through.
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