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Kadahi Kabab


Contributed by:
Madhubala Shrivastava
Madhubala Shrivastava, Housewife

Kadahi Kabab


Mutton - 500 gm
Kachcha Papita (raw papaya) - 100 gm (grated)
Oil - 350 ml
Salt to Taste
Onion Paste - (1 medium size onion, chopped, oil fried and ground to paste)

Masala Paste*
Onion - 2 (medium size, chopped)
Ginger - 2" (chopped)
Garlic - 1 (large size, chopped)
*Fry the above ingredients without oil in a kadahi and grind to paste

Masala Powder**
Posto (poppy seeds) - 1 tbsp
Cumin (jeera) - 1 tbsp
Red Chilli - 4 or 5
Black Pepper - 1 tbsp
Cloves (lawang) - 4 or 5
Cinnamon (daalchini) - 2"
Black Cardamom (badi ilaichi) - 4 or 5
Green Cardamom (chhoti ilaichi) - 4 or 5
Bay Leaf (tejpatta) - 4 or 5
Coriander seeds (sabut dhaniya) - 1 tbsp
**Dry roast all the above ingredients without oil in a kadahi and grind to powder

Method of Preparation

1. Wash and cut mutton into medium pieces.
2. Mix papaya and leave aside for 30 minutes.
3. Add onion paste, masala paste, salt and masala powder. MIx well.
4. Heat oil in a kadahi. Transfer mutton with all the masalas to the kadahi.
5. Cover and cook on high heat for about 5 minutes.
6. Reduce heat and continue cooking on low heat. Stir occasionally.
7. Cook till the mutton becomes tender and oil separates.
8. Serve hot with parathas.

Notes & Tips