Bara Kabab Recipe
Ingredients
| Raw papaya | 50 Gram | |
| Ginger | 50 Gram | |
| Garlic | 50 Gram | |
| Salt | To Taste | |
| Lime juice | 1 | |
| Curd | 250 Gram | |
| Mutton | 12 Kilogram (12 Chops Each Weighing A Kilogram) | |
| Green chili paste | 2 Teaspoon | |
| Kashmiri chili powder | 1 Tablespoon | |
| Cumin powder | 1 Teaspoon | |
| Garam masala powder | 1⁄2 Teaspoon | |
| Mace | 1⁄2 Teaspoon | |
| Nutmeg | 1 Pinch | |
| Green cardamom powder | 1 Pinch | |
| Refined oil | 2 Tablespoon | |
| Ghee | 2 Tablespoon |
Nutrition Facts
Serving size
Calories 4625 Calories from Fat 2619
% Daily Value*
Total Fat 291 g447.2%
Saturated Fat 122.8 g614.2%
Trans Fat 0 g
Cholesterol 1630.5 mg543.5%
Sodium 1596.9 mg66.5%
Total Carbohydrates 12 g4%
Dietary Fiber 1.8 g7.3%
Sugars 3.6 g
Protein 459 g918%
Vitamin A 29.3% Vitamin C 24.8%
Calcium 27.3% Iron 236.5%
*Based on a 2000 Calorie diet
Directions
2 In the meantime, hang the curd tied in a muslin to drain whey. Beat the hung curd and add the rest of the ingredients. Marinate the chops in it for 4-6 hours. Longer marination helps the spices to penetrate the meat.
3 Grill the wire mesh of the gas tandoor and lay the chops, a few at a time and cover. Keep basting with oil. You will need 15 minutes per side, at least. See to it the meat gets well cooked. Turn once in between.
4 If you don't have a tandoor, bake for 40-45 minutes in a 200°C / 400°F oven, turning at least once.
Chef
