Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 500 grams | Boneless mutton fillet |
| 3¼ tablespoon | Ginger-garlic paste; (50 g.) |
| 3¼ tablespoon | Raw papaya; (50 g.) |
| \N \N | Ground to a paste |
| \N \N | Salt to taste |
| 100 grams | Butter |
| 1 teaspoon | Garam masala powder; (5 g.) |
| 500 millilitres | Cream |
| 2 teaspoons | White pepper powder; (10 g.) |
| 3 \N | Bread slices. |
Cut mutton into 2½ cm. to four cm. wide pieces and beat till well flattened with a meat mallet (steak hammer). Mix half of the ginger-garlic paste, papaya paste and salt. Apply it to the mutton pieces and marinate the mutton for about an hour.
Melt butter in a frying pan, add the remaining ginger-garlic paste and garam masala powder. Fry till well browned. Add the marinated mutton pieces, fry well and cook till done. Add cream and white pepper powder, and cook till almost dry.
Cut the bread slices into strips and toast till done.
Garnish the kababs with toasted bread fingers.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.