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November 24, 2008

Maas Ka Sula /Meat Kebab

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Region : Rajasthan
 Recipe by :
Last Updated: 24-11-2008
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Boneless meat cut into strips

- 500gm

Juice of 2 lime


Ginger-garlic paste

- 2 tsp


- 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
  Popular Tags:
   Meat,   lime,   Curd,  


This popular meat kabab from Rajasthan is quick and easy to prepare and full bodied in flavour.

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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