For Seekh kabab:
1: mutton mince 1 kg
2: ginger & garlic paste 2 tbsp
3: green chilli 12 (crushed)
4: crushed red chilli 3 tsp (heaped)
5: fried onions 1 cup
6: cumin seeds 3 tsp (dry roasted & crushed)
7: crushed black pepper 1 & 1/2 tsp
8: salt 1 & 1/2 tsp
9: fresh mint handful
1: tomatoes 10 (sliced)
2: onions 2 large (grind to a paste)
3: salt 1 & 1/2 tsp
4: red chilli powder 1 & 1/2 tsp
5: turmeric 1/2 tsp
6: cumin seeds 2 tsp (dry roasted & crushed)
7: coal 1 piece
8: oil 3/4 cup
1: oil 1/3 cup
2: green chilli 4
3: fresh garlic 2 tbsp (crushed)
4: fresh coriander handful
1: in a chopper add all ingredients under seekh kabab and grind till smooth and combined.
2: grease your palms and make seekh kabab, keep aside.
3: heat oil and shallow fry the kababs,on medium to high flame, keep aside.
4: heat oil ad add the onions and fry till changes colour, on high flame.
5: 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.
6: add the kababs and mix, cover and simmer on low flame for 10 to 12 minutes.
7: 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.
8: heat the coal and place it in the curry add little oil on it and cover till the smoke settles.
9: serve hot with naan, roti.
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COOK WITH FAIZA