• For Seekh kabab:
• Mutton mince 1 kg
• Ginger & garlic paste 2 tbsp
• Green chili 12 (crushed)
• Crushed red chili 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 chili 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 chili 4
• Fresh garlic 2 tbsp (crushed)
• Fresh coriander handful

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 ad add the onions and fry till changes colour, on high flame.

Then add cumin, red chili 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 chili 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.

by Pak101.com (few years ago!) / 992 views