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Grilled Sheekh Kabaab Curry

Mar-08-2018
Runa Ganguly
40 minutes
Prep Time
20 minutes
Cook Time
10 People
Serves
Read Instructions Save For Later

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

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • North Indian
  • Simmering
  • Roasting
  • Blending
  • Grilling
  • Boiling
  • Chilling
  • Sauteeing
  • Main Dish
  • Low Fat

Ingredients Serving: 10

  1. For sheekh Kabaabs:
  2. Minced lamb meat 500 gms at room temperature
  3. one large onions chopped roughly
  4. 2 small green chillies chopped
  5. 1 Tablespoon Ginger-garlic paste
  6. Handful of chopped coriander leaves
  7. handful of chopped mint leaves
  8. 2 Eggs
  9. Red chilli powder 1 teaspoon
  10. Garam masala powder 1 teaspoon
  11. oil as needed for grilling
  12. 1 tablespoon cumin seeds
  13. Salt to taste
  14. For the gravy:
  15. 1 tablespoon oil
  16. 1 large onion chopped finely
  17. 1 large tomato puréed without any water
  18. Salt to taste
  19. Garam masala powder 1 teaspoon
  20. 1 tablespoon kasuri methi toasted and crushed
  21. 1 tablespoon cumin seeds
  22. 1 Tablespoon Ginger-garlic paste
  23. 1 tablespoon finely chopped coriander leaves
  24. 1 teaspoon turmeric powder
  25. 1 teaspoon red chilli powder
  26. 1 bay leaf
  27. Water as needed

Instructions

  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!

Reviews (1)  

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Shelly Sharma
Mar-08-2018
Shelly Sharma   Mar-08-2018

Simply awesome.

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