Pasinda Kabab Recipe

Pasinda Kabab

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Mutton/Goat Meat (Boneless) - 250 gms

Cut flat pieces and flatten with light blows from a pestle (or the flat side of a heavy chef knife).

Oil/Ghee - 50 gms

Grind the following together and add salt
Ginger - 1"
Garlic - 8 flakes
Green Chilli - 1 or 2
Onion - 1 medium size
Raw (green) papaya - 1/4


Rest of the spices
Cumin powder - 1/2 tsp
Pepper powder - 1/4 tsp
Coriander seed powder - 1 tsp
Cinnamon powder - 1/4 tsp

Vinegar - 2 tbsp
Sugar - 2 tsp (dissolve in the vinegar)

How to make Pasinda Kabab

1. Soak meat in spices for a few hours.
2. Fry in ghee. When meat is half-fried, add sugar and vinegar solution.
3. Fry further till the solution dries.
4. Garnish with onion rings, slices of lemon, green chillies and coriander leaves.


Note: Ghee is preferable, but you can choose to use oil if you like.

Original recipe at  

Question from the Chef

“What's your preference between lamb and goat meat?”

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