Tuesday, 21 June 2016
Keema Kababs #sikandalouscuisine
This is my base recipe for kababs - its straightforward and these kabas come out light and delicious.
500 Grams Mutton Minced
6 Tablespoons Channa Dal.
4 Crushed Green Cardamon.
2" Cinnamon Stick.
2" Ginger Smashed.
10 Cloves Garlic.
1 Medium Onion Chopped.
4-5 Green Chilies.
1/2 Teaspoon Black Pepper Corn.
1 Teaspoon Shahi Jeera.
Adding no water cook covered all the above in a covered wok over low heat till water that is released from keema evaporates and dal is cooked .Uncover and give a bhuno on high for one minute.Cool and discard cinnamon ,grind the rest to a paste.If you like a bite as I do , keep the mixture coarsely ground , or else grind this mixture to a fine paste.Shape them and deep fry just enough to lightly color , you dont want to dry them out.
I dont add any chopped onions , chilies etc into the keema after grinding it as this keema is so well flavored that " more becomes less " if you get what I mean !