Ingredients:
Lean mutton - 500 gms )
Button onions - 8-12
Ginger slices -8-12 (1/2 cm thick and 1" in diameter)
Wooden skewers - 8-10
For Marination:
Onions - 100 gms (finely chopped)
Coriander powder - 2 tsp
Poppy seed paste - 1 tsp
Ginger paste - 1 tbsp
Nutmeg powder - a pinch
Garlic paste - 1 tsp
Turmeric - 1/2 tsp
Chilli powder - 1/2 tsp
Garam masala - 1/2 tsp
Thick curd - 300 ml
Salt - 1 tsp
For the Curry:
Ghee - 100 gms
Onions - 4 tbsp (chopped)
Garlic cloves -6 (chopped)
Cardamom - 3
Cinnamon - 2
Chilli powder - 1/2 tsp
Cloves - 4
Garam masala - 1/2 tsp
Salt to taste
Roasted black cumin seeds - 1/2 tsp
Hot water - 150 ml
For Garnishing:
Coriander leaves
Green chillies - 2
Method:
Lean mutton - 500 gms )
Button onions - 8-12
Ginger slices -8-12 (1/2 cm thick and 1" in diameter)
Wooden skewers - 8-10
For Marination:
Onions - 100 gms (finely chopped)
Coriander powder - 2 tsp
Poppy seed paste - 1 tsp
Ginger paste - 1 tbsp
Nutmeg powder - a pinch
Garlic paste - 1 tsp
Turmeric - 1/2 tsp
Chilli powder - 1/2 tsp
Garam masala - 1/2 tsp
Thick curd - 300 ml
Salt - 1 tsp
For the Curry:
Ghee - 100 gms
Onions - 4 tbsp (chopped)
Garlic cloves -6 (chopped)
Cardamom - 3
Cinnamon - 2
Chilli powder - 1/2 tsp
Cloves - 4
Garam masala - 1/2 tsp
Salt to taste
Roasted black cumin seeds - 1/2 tsp
Hot water - 150 ml
For Garnishing:
Coriander leaves
Green chillies - 2
Method:
- Mix all the marinade ingredients in a bowl. Marinate the mutton pieces with the mixture and keep aside for 2 hours.
- remove the meat piece from the marinade and pack them on wooden skewers alternately with tiny button onions and thin slices of ginger, leaving the ends of the skewers cear.
- Heat the ghee and fry the kababs on the skewers 3-4 at a time ti they are lightly browned.
- Remove the kababs from the ghee, add grated onion and garlic and fry till golden brown.
- Add chilli powder,salt, cloves, cardamom, cinnamon, and the leftover marinade masala and fry till the ghee separates from the masala.
- Then add the fried kababs, stir for few minutes then add hot water.
- Simmer till the meat is cooked.Dry the liquid a little; add garam masala and roasted black cumin seeds.
- Serve hot, sprinkled with finely chopped coriander leaves and shreds of green chillies.
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