Name: Grilled Sheekh Kabaab Curry recipe by Runa Ganguly at BetterButter
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 10
Ingredients: For sheekh Kabaabs:; Minced lamb meat 500 gms at room temperature; one large onions chopped roughly; 2 small green chillies chopped; 1 Tablespoon Ginger-garlic paste; Handful of chopped coriander leaves; handful of chopped mint leaves; 2 Eggs; Red chilli powder 1 teaspoon; Garam masala powder 1 teaspoon; oil as needed for grilling; 1 tablespoon cumin seeds; Salt to taste; For the gravy:; 1 tablespoon oil; 1 large onion chopped finely; 1 large tomato puréed without any water; Salt to taste; Garam masala powder 1 teaspoon; 1 tablespoon kasuri methi toasted and crushed; 1 tablespoon cumin seeds; 1 Tablespoon Ginger-garlic paste; 1 tablespoon finely chopped coriander leaves; 1 teaspoon turmeric powder; 1 teaspoon red chilli powder; 1 bay leaf; Water as needed

ABOUT Grilled Sheekh Kabaab Curry RECIPE

We all drool on Kabaabs and koftas. Wouldn’t it be great if you can incorporate your favourite kabaabs in a gravy? Try this simple and yummy recipe to surprise your family or guests and you will be amazed at their reviews and compliments

Ingredients Serving: 10

For sheekh Kabaabs:
Minced lamb meat 500 gms at room temperature
one large onions chopped roughly
2 small green chillies chopped
1 Tablespoon Ginger-garlic paste
Handful of chopped coriander leaves
handful of chopped mint leaves
2 Eggs
Red chilli powder 1 teaspoon
Garam masala powder 1 teaspoon
oil as needed for grilling
1 tablespoon cumin seeds
Salt to taste
For the gravy:
1 tablespoon oil
1 large onion chopped finely
1 large tomato puréed without any water
Salt to taste
Garam masala powder 1 teaspoon
1 tablespoon kasuri methi toasted and crushed
1 tablespoon cumin seeds
1 Tablespoon Ginger-garlic paste
1 tablespoon finely chopped coriander leaves
1 teaspoon turmeric powder
1 teaspoon red chilli powder
1 bay leaf
Water as needed

Instructions

for Kabaabs:
In a blender first blend onions,cumin seeds, ginger-garlic paste, chillies,coriander and mint leaves
then add the minced meat and eggs and blend smooth until incorporated
finally add the rest of spices and salt and continue blending
transfer the mix in a bowl and refrigerate covered for 30 minutes minimum
then make the shapes of sheek Kabaabs(oblong/cylindrical) and grill them until crisp and brown by brushing some oil on them
leave them on a kitchen tissue for sometime and allow them to cool
add oil in a non stick pan and sauté the cumin seeds and Bay leaf
once the seeds crackle, add the onions ,ginger -garlic paste and sauté until slightly brown
add the tomato purée and mix well
add the dry spices,a cup of water(or little more) and bring the gravy to boil
once in a rolling boil, reduce heat and add the grilled Kabaabs and gently mix
cover and cook by flipping each side for 20-30 minutes or until done
add roasted kasuri methi by crushing them within your palms
plate the Kabaabs and garnish with chopped coriander leaves
serve hot with Indian flat breads of your choice or rice preparations!

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