Lahabi Kebab/Moachi Kebab - Kashmiri Kebabs Cooked In Yogurt And Tomato Curry | How to make Lahabi Kebab/Moachi Kebab - Kashmiri Kebabs Cooked In Yogurt And Tomato Curry

1 review
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By Shaheen Ali
Created on 13th Apr 2016
  • Lahabi Kebab/Moachi Kebab - Kashmiri Kebabs Cooked In Yogurt And Tomato Curry, How to make Lahabi Kebab/Moachi Kebab - Kashmiri Kebabs Cooked In Yogurt And Tomato Curry
Lahabi Kebab/Moachi Kebab - Kashmiri Kebabs Cooked In Yogurt And Tomato Curryby Shaheen Ali
  • Lahabi Kebab/Moachi Kebab - Kashmiri Kebabs Cooked In Yogurt And Tomato Curry | How to make Lahabi Kebab/Moachi Kebab - Kashmiri Kebabs Cooked In Yogurt And Tomato Curry (41 likes)

  • 1 review
    Rate It!
  • By Shaheen Ali
    Created on 13th Apr 2016

About Lahabi Kebab/Moachi Kebab - Kashmiri Kebabs Cooked In Yogurt And Tomato Curry

Wazwan is a multi-course meal in Kashmiri cuisine, the preparation of which is considered an art and a point of pride in Kashmiri Muslim culture and identity. Almost all the dishes are meat-based using lamb or chicken. It is popular throughout Kashmir, besides being served in India at major hotels and restaurants. Wazwan is also served internationally at Kashmiri food festivals and reunions. Among many different dishes that includes in Wazwan, one is LAHABI KEBAB aka MOACHI KEBAB. Flavored mutton kebabs slow cooked in an aromatic yogurt and tomato curry is rich in texture and flavor.

  • Prep Time20mins
  • Cook Time30mins
  • Serves4People
Lahabi Kebab/Moachi Kebab - Kashmiri Kebabs Cooked In Yogurt And Tomato Curry

Ingredients

  • For making kebabs -
  • Mutton Mince / Mutton pieces (boneless) - 500 gms
  • Egg - 1
  • onion - 1
  • Red chili powder - 2 tsp
  • Mint - few leaves
  • Garam masala - 1 tsp
  • Nutmeg powder - 1/2 tsp
  • Ginger Paste - 1 tsp
  • Garlic paste - 1 tsp
  • Salt - as needed
  • Oil - as required for frying
  • For making curry -
  • Boiled Tomatoes - 500 gms
  • Yogurt - 2 tbsp
  • onion - 1
  • Kashmiri Red Chilies - 4
  • Fennel Powder - 1/2 tsp
  • Ginger Paste - 1 tsp
  • Garlic paste - 1 tsp
  • Coriander Powder - 1 tsp
  • Oil - 1/2 cup
  • Salt - as needed

Steps

  1. Wash and clean mutton mince under water three to four times until there is no smell. Drain water and keep the mince in a strainer so that the water drains completely.
  2. In a mixer grinder jar, add mince with half onion (chopped), egg, red chili powder, salt, garam masala powder, nutmeg, ginger garlic paste and grind it raw to make a coarse paste. The paste will be thick like a dough and shall shape itself.
  3. Now add chopped mint leaves and half of the left onion (finely chopped).
  4. Pinch out a lemon-sized ball from the kebab mix and shape it into a disk by flattening it between the palms. Make similar kebabs and keep aside. You can shape them in which ever way you want. Ex- Cylindrical, Oval, Round etc.
  5. Heat oil in a skillet and fry the kebabs till cooked properly. Transfer them into a kitchen napkin and keep aside.
  6. To make curry -
  7. In a blender jar, add boiled tomatoes, onion, kashmiri red chilies, ginger paste, garlic paste and coriander powder and make a paste. Make sure the tomatoes grind well.
  8. Heat oil in a wok and add the ground paste, mix well and fry till oil starts leaving from the sides.
  9. Add yogurt and fennel powder and cook for another few minutes on slow flames with lid closed.
  10. Once you see the oil starts to float from the sides of the curry paste, add around 1 and 1/2 cups of water, stir well, adjust salt as per your taste and allow the curry to boil.
  11. Once the curry starts boiling, simmer the gas flames and close the lid. Let the curry cook for another few minutes.
  12. Once the curry is done , turn off the gas and take the fried kebabs and leave into the curry sliding slowly from the sides one by one.
  13. You can even garnish the curry with some fresh coriander or slit green chilies.
  14. Serve hot with Kashmiri pulao or plain rice.

Reviews for Lahabi Kebab/Moachi Kebab - Kashmiri Kebabs Cooked In Yogurt And Tomato Curry (1)

bina bedi2 days ago
Nice
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