Maas Ka Sula
This popular meat kabab from Rajasthan is quick and
easy to prepare and full bodied in flavour.
Ingredients:
- Boneless meat cut into strips-
500gm
- Juice of 2 lime
- Ginger-garlic paste - 2 tsp
- Salt to taste
- Raw papaya paste- 1tbsp
- Chilli powder- 1tbsp
- Hung curd- 200gm
- Browned onion paste- 1/3
cup
- Desiccated coconut- 1tbsp
- Pure desi ghee for basting
Method of preparation :
Rub the meat with the lime juice, half the ginger
garlic paste, salt and raw papaya paste well. Leave for 15minutes.
Hung curd means curds from which whey has been
drained. Beat the curd till smooth. Mix with the remaining ginger garlic paste,
chilli powder, brown onion paste, desiccated coconut and oil, marinate the meat
in it for 4-5 hours or preferably overnight.
Take each strip of meat. Pierce in the skewer a few
times. Baste with pure ghee and cook over hot coals or in a tandoor. The kababs may be grilled in an oven, too. But
coals give best result.
Serve hot with shredded onions, lime wedges and
green chillies.
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