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Tandoori Seekh Kabab Chef Shireen Anwar

By on August 30, 2018
Tandoori Seekh Kabab Chef Shireen Anwar

Tandoori Seekh Kabab Chef Shireen Anwar

Tandoori Seekh Kabab Chef Shireen Anwar

Tandoori Seekh Kabab Chef Shireen Anwar

Parsi Mutton Cutlets

Ingredients;

  1. Mince – ½ kg
  2. Onion – 1 ( raw ground)
  3. Ginger garlic paste – 1 tsp (heaped)
  4. Green chilies – 8 (ground)
  5. Coriander leaves- 2 tbsp (ground)
  6. Mint leaves – 15 (ground)
  7. Salt – 1 tsp
  8. Chili powder- 1 tsp
  9. Raw papaya – 1 tsp
  10. Cornflour- 2 tbsp (heaped)
  11. Egg – 1
  12. Fennel seeds- 1 tbsp
  13. Poppy seeds – 1 tsp
  14. Coriander seeds- 1 tbsp
  15. Black pepper- 6
  16. Cloves – 6
  17. Cinnamon- 1 stick
  18. Green cardamom- 3
  19. Black cardamom- 2
  20. Cumin seeds- 1 tsp
  21. Roasted gram flour- 2 tbsp
  22. Ground nutmeg- ¼ tsp
  23. Ground mace- ¼ tsp

Directions;

  • Slightly roast fennel seeds, coriander seeds, poppy seeds, cumin seeds, whole spices and grind finely with roasted gram.
  • In a bowl add mince, marinate with ground raw onion, ginger garlic paste, green chilies, mint leaves, coriander leaves all grinded, raw papaya, roasted and ground dry masala, egg, corn flour , ground nutmeg and mace.
  • Mix all very well
  • Leave it for 30 minutes, shape into seekh kababs, Pan fry in 2 tbsp oil.
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