| Recipe |
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| LAMB KEBAB CURRY |  | | 15 Oct 2008 | | | Ingredients | |
- 1/2 Kg Boneless Beef ,small Pieces
- salt According To Taste
- 1 Cup Presoaked Dal Channa
- 8-10 Red Chilies,whole Dried
- 10 Black Pepper ,whole
- 6 Cloves 1 Bari Elaichi
- 1/2tsp Jeera
- 1 Stick Of Cinnamon
- 2-3 Green Chilies
- 1/2 A Bunch Of Fresh Dhania Leaves
- 1 Egg
- 1 Onion ,medium Sized Coarsely Chopped
- 1 Tsp Ginger Paste
| | | Cooking Method | |
- in a pot put with meat, salt, red chillies,chopped onion, black pepper, cloves, bari elaichi,jeera, cinnamon, ginger and 3-4 glasses of waterleave to tenderize on low-medium flame.
- meanwhile boil the dal separately until soft.when the meat has softened and water is dried completely add the dal and mix together.remove from heat and let cool. grind and add green chillies, egg,and fresh dhania.
- form into kababs and fry. if you want to store them then arrange the formed kababs on a plate or tray without overlapping and put in a freezer for an hour.then remove and put in any bag or box in which you want to keep.
| | | Submited By :Perveen |
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