Bihari kebab ( Granny’s kebab)

I have been enjoying my mom’s mutton kebab since my childhood but it was only recently through an amazing food documentary show that I realised the origin and authenticity of this kebab. Though there is a lot of kebab dishes from around the world but the smoky aroma and melt in mouth texture of this Bihari kebab makes it irreplaceable . It is made with thinly sliced meat fillets and tenderized with raw papaya along with other spices. My children refer it as Granny’s kebab as their Nani soldemn forgets to grill this kebab on their arrival .Enjoy this luscious kebab with raw onion rings and lemon juice.

Ingredients:

Mutton fillet : ½ kg

Mustard oil : 150 Grams

Haldi powder ½ Tsp

Garam masala 1 tsp

Curd 200 Grams

Malai 2 tsp

Ghee :for brushing

Salt :as per taste

For grinding:

Ginger :1 Tsp

Garlic :½ Tsp

Onion :1

Corriander seed :2tsp

Jeera :1 Tsp

Pepper corn :½ Tsp

Khus khus :1 Tsp

Raw papaya: 2 tsp

Grind the masala together into a smooth paste.

Step 1

Marinate the mutton fillet with two tspMustard oil ,haldi and salt and keep it aside for at least an hour.

Step 2

In a large bowl combine together the grinded paste along with curd, malai,garam masala and the rest of the Mustard oil.

Step 3

Add the masala to the marinated kebab fillet and mix them all together .cover it and keep it aside for couple of hours so that the masala infuses in the kebab.

Step 4

Thread the mutton fillets into the skewers and spread it to an even thickness

Step 5 ( Microwave Oven)

Pre heat the oven and grill it on 190 degree Celsius for about 30 minutes or untill done. Keep on turning the kebabs as needed to brown evenly

Step 5 ( Charcoal Oven)

Or grill the kebab on traditional charcol oven on medium flame turning the skewers during cooking to allow all sides to cook evenly.

Step 6

Brush the Bihari kebab liberally with ghee and serve it along with raw onion rings lemon juice.

 

Tip

The secret behind melt in mouth kebab is that meat should be perfectly blended and rubbed with the masala for a longer time or until the mutton becomes tender.