Grilled Sheekh Kabaab Curry | How to make Grilled Sheekh Kabaab Curry

By Runa Ganguly  |  8th Mar 2018  |  
5 from 1 review Rate It!
  • Grilled Sheekh Kabaab Curry, How to make Grilled Sheekh Kabaab Curry
Grilled Sheekh Kabaab Curryby Runa Ganguly
  • Prep Time

    40

    mins
  • Cook Time

    20

    mins
  • Serves

    10

    People

0

1

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

Grilled Sheekh Kabaab Curry

Ingredients to make Grilled Sheekh Kabaab Curry

  • 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

How to make Grilled Sheekh Kabaab Curry

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

My Tip:

Instead of grilling, shallow frying with 1 tablespoon oil using a non stick pan is also an option. You may choose to use chicken/any other red meat minced for the Kabaabs as well

Reviews for Grilled Sheekh Kabaab Curry (1)

Shelly Sharma8 months ago

Simply awesome.
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