Kabab Curry Recipes

KEBAB CURRY

Kebab Curry image

Kebab Curry

Provided by Sajida Suleman

Time 1h

Number Of Ingredients 15

Ingredients

500g +- kebab mixture rolled into ball
2 onions
2 green chillies
2 teaspoon Ginger Garlic paste
2 Tomatoes (Grated)
3 tablespoon Tomato puree
2 teaspoon Haldi
3 teaspoon Dhana jeeru (cumin)
½ teaspoon Garam masala
4 teaspoon Chilli powder (depending on which chilli powder you use)
2 teaspoon Kebab/Kofta Masala
Salt according to taste
1 ½ cup Sour Milk
¾ - 1 cup water
4-5 boiled

Steps:

1. Roll out kebabs and bake in the oven for 15 mins on 180° 2. Braise onions with oil and whole spices *Jeero, peppercorn, cloves, Cinnanom stick and Elaichi* and slit chillies 3. Once onions are golden brown add ginger garlic 4. Add in the grated tomato and tomato puree 5. Add in all the spices and let it braise with little water till oil serparates 6. Add in the Sour milk and let it cook 7. Put the kebab in the chutney and add water according to the consistency you like of the gravy and let it cook for a while 8. Lastly add in the boiled eggs cut in halves *Garnish with Coriander*

KABAB CURRY

Kabab Curry image

Make and share this Kabab Curry recipe from Food.com.

Provided by roja khan

Categories Pakistani

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 18

Ingredients

1/2 kg boneless skinless chicken breast (minced)
2 teaspoons ginger-garlic paste
salt
2 teaspoons green chili paste
1 onion, finely chopped
2 teaspoons garam masala
2 teaspoons lemon juice
3 onions, sliced
2 teaspoons ginger-garlic paste
whole masala (3 tsps jeera, 6 cardamoms, 3 red dry chillies, 3 sticks cinnamon)
1 1/2 teaspoons red chili paste
3 tablespoons coriander leaves
3 tablespoons oil
2 teaspoons garam masala powder
4 teaspoons tomato puree
2 tomatoes (peeled)
2 tablespoons low-fat plain yogurt
2 teaspoons turmeric powder

Steps:

Wash meat and squeeze out all water (it should be dry).
Add all ingredients for kababs, and form into 10-12 kababs (squeezing out water if any, don't throw away this water,use it in the gravy) Keep aside.
FOR THE GRAVY:.
Heat fat in a pan, add whole masalas, when they splutter, add onion , saute till golden brown.
Grind tomatoes with dahi, add to sauted onions, add ginger,garlic paste, red chilly paste, tomato puree and turmeric ,braise it for 5 minutes.
Put 2 cups of water, when it starts boiling,lower the kababs carefully in it ,reduce heat and simmer till gravy thick and kababs done(dont stir, coz the kababs will break).
Check salt, add garam masala powder, garnish with corriander leaves.

Nutrition Facts : Calories 199.3, Fat 8.1, SaturatedFat 1.2, Cholesterol 48.5, Sodium 62.5, Carbohydrate 10.9, Fiber 1.8, Sugar 5.4, Protein 20.6

INDIAN STYLE SHEEKH KABAB

Indian Style Sheekh Kabab image

This is a spicy and extremely flavorful recipe which will surely be a hit at any BBQ party.

Provided by Yakuta Rasheed

Categories World Cuisine Recipes Asian Indian

Time 2h25m

Yield 8

Number Of Ingredients 13

Ingredients

2 pounds lean ground lamb
2 medium (2-1/2" dia)s onions, finely chopped
½ cup fresh mint leaves, finely chopped
½ cup cilantro, finely chopped
1 tablespoon ginger paste
1 tablespoon green chile paste
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon cayenne pepper
2 teaspoons salt
¼ cup vegetable oil
8 each skewers

Steps:

In a large bowl, mix ground lamb, onions, mint, cilantro, ginger paste, and chile paste. Season with cumin, coriander, paprika, cayenne, and salt. Cover, and refrigerate for 2 hours.
Mold handfuls of the lamb mixture, about 1 cup, to form sausages around skewers. Make sure the meat is spread to an even thickness. Refrigerate until you are ready to grill.
Preheat grill for high heat.
Brush grate liberally with oil, and arrange kabobs on grill. Cook for 10 minutes, or until well done, turning as needed to brown evenly.

Nutrition Facts : Calories 310.9 calories, Carbohydrate 6.2 g, Cholesterol 75.9 mg, Fat 22.7 g, Fiber 1.3 g, Protein 20.2 g, SaturatedFat 7.5 g, Sodium 665.4 mg, Sugar 1.7 g

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