How to make Nawab Kabab Curry -
Keema kababs in rich nawabi curry.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Mutton mince (keema) (मटन का कीमा), Ginger paste (अदरक की पेस्ट)
Cuisine : Punjabi
Course : Main Course Mutton
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For more recipes related to Nawab Kabab Curry checkout Lagan Ka Keema, Lamb Balls with Couscous, Goan Keema, Kheema Methi . You can also find more Main Course Mutton recipes like Rogan Josh Erachi Olathiyathu Mutton Rogan Josh Mangshor Ghugni
Nawab Kabab Curry Recipe Card
Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Difficult
Taste : Spicy
Ingredients for Nawab Kabab Curry Recipe
Mutton mince (keema) 250 grams
Ginger paste 1 tablespoon
Garlic paste 1 tablespoon
Green chillies chopped 2
Salt to taste
Garam masala powder 1/2 teaspoon
Red chilli powder 1 teaspoon
Butter 1 tablespoon
Oil 2 tablespoons
For gravy
Oil 2 tablespoons
Cumin seeds 1/4 teaspoon
Green cardamom 2-3
Cinnamon 1 inch stick
Cloves 4-5
Onions chopped 2 medium
Garlic paste 2 teaspoons
Ginger paste 2 teaspoons
Turmeric powder 1/4 teaspoon
Red chilli powder 1/2 teaspoon
Garam masala powder 1/4 teaspoon
Tomato puree 1/2 cup
Cream 1/4 cup
TO SERVE
Rice tempered 1 1/2 cups
Method
Step 1
For the gravy heat oil in a non stick pan, add cumin seeds, green cardamoms, cinnamon, cloves and onions and sauté till well browned.
Step 2
Meanwhile for the kababs place keema in a bowl, add garlic paste, ginger paste, green chillies, salt, garam masala powder, red chilli powder and butter and mix well.
Step 3
Add garlic paste, ginger paste, turmeric powder, red chilli powder, garam masala powder and tomato puree to the pan and mix well. Let the gravy cook on medium heat.
Step 4
With dampened hands pat the keema mixture onto skewers to make seekh kababs.Heat 2 tbsps oil in another non stick pan, place the skewers in it and cook on medium heat.
Step 5
Add ½ cup water to the gravy and continue to cook. Add salt and mix.Rotate the skewers, drizzle a little more oil and cook.Add cream to the gravy and mix. Cook the kababs till cooked evenly all around.
Step 6
Make a bed of rice tempered with cumin seeds and mixed with salt, lemon juice and coriander leaves. Keep the seekhs on the rice. Drizzle the gravy over and serve immediately.
Nutrition Info
Calories : 2318 Kcal
Carbohydrates : 67.6 gm
Protein : 236.2 gm
Fat : 122.2 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
