Pasanda Kebab

pasanda kebab

  • 1/2 lean boneless lamb (from leg)
  • 2" piece ginger, 6 garlic cloves, 2 medium onions & 6 peppercorns all ground to a paste
  • 1 tsp East End Kashmiri red chilli powder
  • 3 tsps raw papaya grated or 1 tsp meat tenderiser
  • a pinch of asafoetida
  • 1 tsp East End garam masala
  • 100g East End oil or ghee  


  1.  Trim all the fat from the meat and cut into 3" slices with 1/2 " thickness
  2. Place them on a chopping board and beat lightly with a meat mallet on one side, to flatten. these are called pasandas
  3. Add red chilli, garam masala, meat tenderiser, asafoetida and salt to a ground paste
  4. Smear both sides of the pasanda with this mixture and keep aside for 2 hours
  5. Roll each pasanda and secure with a string
  6. Heat oil or ghee in a heavy bottom pan and fry them over low heat
  7. Place them under hot grill until colour becomes reddish brown