Bihari kebab
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Thin strips of mutton marinated in raw papaya, mustard oil and spices and grilled over charcoal.
Region: BiharOccasion: Eid, family feasts and evening gatheringsTime: 40 min + 6 hours marinatingServes: 4Non-vegetarian
Ingredients
- 750 g boneless mutton, cut into thin strips and beaten flat
- 2 tbsp raw papaya paste
- 2 tbsp ginger-garlic paste
- 3 tbsp fried onion, crushed
- 3 tbsp mustard oil
- 2 tbsp curd
- 1½ tsp red chilli powder
- 1 tsp garam masala
- 1 tsp roasted cumin powder
- 1 tsp poppy seeds, ground
- Salt to taste
- Ghee for basting
Method
- Mix the meat with papaya paste, ginger-garlic paste and salt and rest for 1 hour.
- Add the fried onion, mustard oil, curd, spices and poppy seed paste. Mix well and marinate for at least 5 hours.
- Thread the strips onto skewers, pressing them close together.
- Grill over hot charcoal, turning and basting with ghee, for 12–15 minutes until well browned and tender.
- Serve with onion rings, mint chutney and paratha.
History
Bihari kebab grew out of the Muslim kitchens of Bihar; the mustard oil and raw papaya in the marinade set it apart.
Significance
It is a festive dish made for Eid and family gatherings, and is sold at kebab stalls in Patna and other towns.