Husseini Seekh Kababs Mughlai Style
85-90 Minutes
6-8 Person
Grind the ginger, garlic, cumin seed, chilies and coriander to a fine paste.Add the salt to taste.
Recipe Ingredients
Recipe Ingredients
- Meat 2 lb
- Almonds 1 1/2 oz
- Ginger 1 piece
- Cardamoms 4
- Garlic 8 cloves
- Cream 1 pint
- Roasted cumin seed 1 tsp
- Milk 1 pint
- Dry red chillies 6
- Baby pickling onions 1 lb
- Ghee 2-3 tbsp
- Few coriander leaves
- Pistachios 1 oz
- Salt to taste
Recipe Method
- Grind the ginger, garlic, cumin seed, chilies and coriander to a fine paste.
- Add the salt to taste.
- Cut meat into desired cubes and rub this paste over it.
- Marinate for 2 1/2 hours.
- Fix the meat cubes on skewers, placing an onion between each cube of meat.
- Grill on a low fire till tender and browned.
- In a saucepan heat the ghee, add milk, cream, finely grated almonds and pistachios.
- Mix well and cook till slightly thickened.
- Garnish with ground cardamoms and serve with the kebabs.
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