Air fryer recipe · Starters
Patthar-Style Stone-Seared Kebab
Thin spiced mutton slices seared crisp on the edges to echo the famed hot-stone patthar ka gosht.
- 23 minTotal time
- 200°CAir fryer
- 4Serves
- Non-vegetarianDiet
Nutrition per serving
- 280kcal
- 12.8 gprotein
- 2.0 gcarbs
- 24.6 gfat
- 0.4 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Mutton, thin slices300 g
- Raw papaya paste1 tbsp
- Red chilli paste1 tbsp
- Coriander powder1 tsp
- Mustard oil2 tbsp
- Ginger-garlic paste1 tbsp
Method
Tenderise with papaya
Rub the thin mutton slices with raw papaya paste and ginger-garlic paste and leave them for an hour. The papaya enzyme softens the lean meat so it sears tender rather than turning tough and chewy.
Build the spice rub
Mix the red chilli paste, coriander powder, salt and mustard oil into a loose paste and massage it into every slice. Mustard oil is the soul of patthar kebab, lending its sharp warm bite.
Marinate fully
Cover and chill the spiced slices for a further half hour so the flavours penetrate right through the thin cuts. Thin slices marinate fast, so they pick up plenty of depth in this short rest.
Lay flat for searing
Spread the slices flat and separate in the basket so they lie like they would on a hot stone slab. Overlapping pieces will steam, while flat single pieces char at the edges as intended.
Air-fry on high
Air-fry at 200C for 15 minutes, flipping once and brushing with a little reserved mustard oil. The kebab is ready when the edges are darkened and crisp while the centre stays just moist. The meat is done when it is cooked through with no pink in the centre.
