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Kabab in Tomato Sauce

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For Kabab:

250 GMS finely minced mutton or beef
1 tsp. ginger (Adrak) paste
1-2 green chilies coarsely chopped
1 medium onion coarsely chopped
Handful fresh coriander (Dhaniya) leaves
½ tsp. ground garam masala
1 slice of bread soaked and squeezed to remove water
1 tsp. salt

For gravy

½ Kg. Tomatoes
½ tsp. cumin seeds (Zeera)
1 tsp garlic (Lehsan) paste
1 tsp. ginger (Adrak) paste
1 tsp garam masala powder
2 medium onion chopped
½ cup oil
½ tsp. chili (Lal Mirch) powder
½ tsp. salt (according to taste)
½ cup cream
4-6 green chilies
2 tbs. chopped fresh coriander (Dhaniya) leaves.
¼ tsp. turmeric (Haldi) powder


To make the Kabab:

Put the minced meat and all its spices to a grinder and grind well till all the ingredients are chopped well.
Form into oblong Kabab or meatballs and keep aside.
Remove skin of tomatoes and grind to make puree.
In another pot heat the oil, add Zeera and onion and sauté. Add all the spices (tomato puree, garlic, ginger, salt, Haldi garam masala and chili powder) along with a little water to prevent it from burning. Mix well. When the water has dried Add ½ cup of water and add the Kabab/meatballs carefully to it. Cover and allow to cook for about 10 minutes on medium flame. Add cream. Leave it for 2-3 minutes for Dum
Garnish with green chilies and fresh Coriander


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