Recipe

Karahi Kababs With Tomatoes And Onions Recipe

Add Step-by-Step Photos	Ambus / All my dishes 9 months, 3 weeks ago I've posted a kabab recipe before(Fried Mutthi Kababs)...using this recipe,you can make different types of curries/gravies.Goes well with rice/Naan. ENJOY!!! Prep:30m Cook:45m Servings:12	Ambus
	karahi kababs tomatoes onion pakistani

Kababs

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Ingredients

1 kg. ground beef/mutton

4 tbsp roasted chickpeas / gram flour

1 tbsp desicated coconut

1 tsp poppy seeds

1/2 tsp garam masala

1 tbsp ginger garlic paste

1 tbsp salt

1 tbsp red chillies powder

Pinch of nigella seeds

1 tbsp coriander seeds,crushed

1 medium onion,finely chopped

4 tbsp mint/green coriander leaves,chopped

2-3 green chillies,finely chopped

1/4 to 1/2 cup oil,for frying

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375 gm. onions,peel & cut in thin round slices/rings

375 gm. tomatoes,cut in thin round slices

1/2 to 1 tsp salt

1 1/2 tbsp crushed red chillies

2 tbsp crushed coriander seeds

1/4 tsp nigella seeds

1 tsp carom seeds/ajwaain

2 tbsp dried pomegranate seeds,crushed

3-4 green chillies,roughly chopped

1/4 cup chopped mint leaves

1/2 tsp garam masala powder

1/4 tsp nutmeg & mace powder

Directions

Grind chickpeas,coconut and poppy seeds to a fine powder.

Combine all ingredients except oil in a large bowl.

Mix well and let stand 1/2 an hour to blend flavours.

Take some mixture.With wet hands,shape mixture into cylindrical shape about 4" long.

Heat oil for shallow frying in a large pan/wok.

Place kababs and cook on low heat for about 15-20 minutes until light brown and cooked through.

(Don't stir kababs with spoon as they are tender and can break.Just move the pan occasionaly to turn the kababs.Kababs will leave water during cooking,cook till water dries out).

Now add onion rings,sliced tomatoes,salt,crushed red chillies,crushed coriander seeds,nigella seeds,carom seeds,pomegranate seeds ,green chillies and chopped mint leaves.

Cook,covered,on very low heat till onions and tomatoes are slightly tender.

Sprinkle garam masala powder and nutmeg & mace powder.

Turn off the heat.Transfer to a serving dish.

Serve hot with rice/naan.Goes well with tamarind chutney and salad.

Note:

Kababs can be made ahead,but try to cook with onions and tomatoes close to serving time.

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Comments

momo_55grandma 9 months, 3 weeks ago said:
Fantastic recipe thanks bunches love the ingredients high5

notyourmomma 9 months, 3 weeks ago said:
Wonderful pictures and spicy ingredients,just the way I like my kebabs. Full of flavor.

berry 9 months, 3 weeks ago said:
Wow Ambus... you know dear....... these are the flavors that I LOVE!!!!
5,5,5.......

juels 9 months, 3 weeks ago said:
Oh, yeah, baby! This is some serious kabab cooking! Great spices here, it has to be delicious!

otterpond 9 months, 3 weeks ago said:
So exotic. I wish I was more familiar with all those wonderful spices so I could imagine the smell. I must branch out.

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