Kabab Recipe

 Seekh Kabab
INGREDIENTS 
500 gms Lamb Mince(Keema)
Brown Color
3/4 tsp Garam Masala
1 tsp Garlic (Lasun) paste
1 tblsp Raw Papaya Paste
1 tsp Ginger (Adrak) Paste
2 tbsp Cashew nut (Kaju)
2 tsp thick Cream (Malai)
2 Onion (Pyaz)
2 tsp Carom Seeds / Thyme (Ajwain)
2 tsp Dried Mango Powder (Amchoor)
2 tbsp Rock Salt (Kala Namak)
3 tbsp Cumin Seed (Jeera)
1 tbsp Dry Ginger (Saunth)
1 tsp Black Pepper (Kali Mirch)
1/2 tsp Nutmeg Powder(Jaiphal)
Method Of Seekh Kabab
Wash the keema and put in a strainer and gently press to squeezeout all the water.
Mix all the ingredients to the keema and knead well.
Keep aside for 1 hour.
Heat a gas oven or an electric oven with the skewers.
Take a big ball of the keema mixture and hold a hot skewer carefully in the other hand.
Press the mince on to a hot skewer.
The keema will immediately stick to the hot skewer.
Repeat with left over mince on all the other skewers.
Place the skewers in the oven.
Keep rotating the skewers occasionally.
When cooked, gently remove the kababs from the skewers with the help of a napkin.
Shallow fry the kababs on a nonstick pans in 1 tablespoon oil.
To serve sprinkle some chat masala and lemon juice on the kababs                       Haryali Qeema Recipe
Ingredients:                                               
 * 1    pound mutton mince    

* 1/2 cup frozen peas
* 1/2 cup green onion – cut & diced
* 4 tablespoons olive oil
* 2 teaspoons cumin
* 1 medium white onion
* 4 cloves garlic cloves
* 3-4 inches piece of ginger
* ½ cup fresh mint
* 1 cup cilantro
* 1 teaspoon coriander powder
* 1 teaspoon garam masala
* ½ teaspoon cayenne pepper
* Salt to taste
* ½ cup cilantro for garnish
Method Of Haryali Qeema
In a deep pan, heat the oil and add the cumin seeds.
In the meantime, mince the onion, garlic, ginger, mint and cilantro in a processor. Once the spices begin to sizzle, add the processed onion mixture. Saute on moderate heat, stirring constantly until the moisture begins to evaporate. Add the ground meat crushing it down with a wooden spoon to separate and cook. Saute the meat for five minutes on medium high heat. Add coriander powder, garam masala, cayenne pepper and salt. Place the lid cook on medium heat covered about 20 minutes. Take the lid off add the frozen peas and green onion & turn the heat to high and sauté the mixture till the moisture has evaporated, about 7 to 8 minutes. Adjust seasoning, and sprinkle cilantro before serving.

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