Pasande Kabob
| Yield: | 1 Servings |
| Categories: |
| 1 | ts | Pepper, red, powder (cayenne) |
| 3 | Cardamom, black | |
| 1 | Cinnamon sticks (up to 2) | |
| 1 | ts | Pepper, black, ground |
| 1 | ts | Garlic, minced |
| 1 | ts | Ginger, minced |
| 1 | ts | Fennel seeds |
| Salt to taste | ||
| 2 | tb | Ghii |
| 500 | g | Dahi (yoghurt), creamy (or sour cream) |
| 10 | Lamb steaks (100 gms tender meat each) (up to 12) | |
| Piece hing (asafoetida), mixed with: | ||
| 1/4 | c | Hot water |
| More ghii for browning the meat?? | ||
| 1 | ts | Kashmiri garam masala (up to 2) |
| Blanched, sliced almonds for garnish |
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