Mince is great to utilize in kebab. Try this scrumptious recupe of Kebab Curry by Chef Zakir and feed your guests and family.
Ingredients
For Kabab
- ½ kg beef mince (dry mince)
- 1 onion (sliced)
- ¼ bunch fresh coriander
- 1 tbsp garam masala powder
- 1 tbsp crushed cumin
- Salt to taste
- Oil for fry
For Gravy
- 125 yogurt
- 2 tomatoes (cubed)
- 2 onions (sliced)
- 2 tbsp ginger, garlic paste
- 1 tbsp turmeric powder
- 1 tbsp red chili powder
- 1 tbsp cumin powder
- 1 tbsp red chili crush
- Salt to taste
- Few bay leaves
- ¼ cup oil
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Method
For Kabab
- Add onion, fresh coriander, salt, cumin, garam masala powder in beef mince, and chop all very finely.
Take out mince in a bowl. - Keep little oil in small bowl to grease hands.
- Make kabab in your required shape.
- Medium Heat up oil in pan and shallow fry kabab by turning.
For Gravy
- Cook sliced onion in oil. When it change color in golden, add ginger, garlic paste and mix.
- Add tomatoes and cook well, when tomatoes come in paste form add all spices. Mix all.
- Now include yogurt and bay leaves and cook for 2 minutes.
- Add kabab in gravy with ¼ cup water. Cover and cook on slow flame for 2-3 minutes.
- Dish out and serve.
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