Ingredients
1/2 Kg Beef Minced (Qeema)
1 Tbsp National Red Chilli
2 Tbsp National Garlic Ginger Paste (Lahsan Adrak)
1 Tbsp National Garam Masala Powder
1 Tbsp Green Chilli
1 Egg
Oil for Frying
National Salt to Taste
For Gravy
200gms Yoghurt
4 Cloves (Loung)
1 Cinnamon (Daar Cheeni) Stick
5 Tomatoes
2 Tbsp Tomato Puree
1 Tbsp National Red Chilli Powder
2 Tbsp National Ginger Garlic Paste (Lahsan Adrak)
1 Tbsp National Garam Masala Powder
6 Tbsp Oil
20g Coriander (Dhanya)
National Salt to Taste
Cooking Directions
In a bowl, take Meat and mix it well with 1 Tbsp Hot/Warm Spice Powder, 2 Tbsp Garlic Ginger paste, 1 Tbsp Red Chilli Powder, ½ Tsp Salt, Egg, and chopped Green Chilli.
Make cylindrical shapes (Seekh Kababs) of the mixed meat.
In a frying pan, take such amount of Oil so that half of the Seekh Kababs get dipped in it.
Heat the Oil and fry till golden brown and place them in a separate plate.
For Curry:
In saucepan add Oil, 1-2 Cinnamon (Broken), 3-4 Cloves, Tomatoes and stir fry.
Now add, 1 Tbsp Red Chilli, 1 Tbsp Garam Masala Powder, 2 Tbsp Garlic Ginger Paste, Tomato Puree, and let it cook for a while.
When the gravy is completely cooked, add Yoghurt and little of Water.
Spread the Seekh Kababs on the gravy, cover the lid and simmer on light
Delicious Kashmiri Kabab Curry is ready.
