For Seekh Kabab:

  • Mutton Mince 1 Kg
  • Ginger & Garlic Paste 2 Tbsp
  • Green Chilli 12 (Crushed)
  • Crushed Red Chilli 3 Tsp (Heaped)
  • Fried Onions 1 Cup
  • Cumin Seeds 3 Tsp (Dry Roasted & Crushed)
  • Crushed Black Pepper 1 & 1/2 Tsp
  • Salt 1 & 1/2 Tsp
  • Fresh Mint Handful

 

 

For Masala:

  • Tomatoes 10 (Sliced)
  • Onions 2 Large (Grind To A Paste)
  • Salt 1 & 1/2 Tsp
  • Red Chilli Powder 1 & 1/2 Tsp
  • Turmeric 1/2 Tsp
  • Cumin Seeds  2 Tsp (Dry Roasted & Crushed)
  • Coal 1 Piece
  • Oil 3/4 Cup

 

For Tempering:

  • Oil 1/3 Cup
  • Green Chilli 4
  • Fresh Garlic 2 Tbsp (Crushed)
  • Fresh Coriander Handful

Recipe:

  • In A Chopper Add All Ingredients Under Seekh Kabab And Grind Till Smooth And Combined.
  • Grease Your Palms And Make Seekh Kabab, Keep Aside.
  • Heat Oil And Shallow Fry The Kababs,On Medium To High Flame, Keep Aside.
  • Heat Oil Add The Onions And Fry Till Changes Colour, On High Flame.
  • Then Add Cumin, Red Chilli Powder, Salt, Turmeric, Tomatoes Mix And Cook On High Flame Till The Tomatoes Reduce And  The Oil Comes On Surface.
  • Add The Kababs And Mix, Cover And Simmer On Low Flame For 10 To 12 Minutes.
  • Heat Oil And Fry The Garlic, Then Add Green Chilli And Fry That Along, Add It On The Kabab Curry And Mix Well, Add Fresh  Coriander, Close The Flame.
  • Heat The Coal And Place It In The Curry Add Little Oil On It And Cover Till The Smoke Settles.

Serve Hot With Naan, Roti.

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