Kebaab curry

Recipe by tasneem bhagat of Mumbai, IN

Ingredients non vegetarian 4 servings

    • 3/4 kg minced mutton
    • 3 tsps besan
    • 2 tsp ginger garlic paste
    • 5 onions
    • 5 tomatoes
    • 5 tbsp curds
    • 5-6 black pepper seeds
    • 3 lavang
    • 2-3tej patta
    • few curry leaves
    • corriander
    • 1/4 tsp turmeric powder
    • 2 tsp red chilli powder
    • 3-4 green chillies 
    • 3 tbsp oil
    • 100 gms green garlic or 15 cloves of garlic, finely chopped
    • salt to taste


    1. Marinate the minced mutton with ginger garlic paste, turmeric powder, red chilli powder,green chillies, corriander.and salt 
    2. Take 1tbsp oil in a pan. Fry the besan for 3 to 4 min and add to the mutton . It helps to bind the Kebaabs. Leave it overnight. Make small Kebaabs
    3. Fry the onions till golden brown. Gring onions, tomatoes and curds with a little water
    4. In a vessel heat 3 tbsp oil
    5. Add pepper seeds, lavang, tej patta, curry leaves, and finely chopped garlic, red chilli powder
    6. Place the kebaabs, cover and cook for 10 mins.
    7. Pour the grinded paste over the kebaabs and again cover and cook for ten minutes without stirring.
    8. Add water according to required consistencyand stir gently, else the kebaabs will break
    9. Cook for 25 minutes approximately
    10. Garnish with corriander
    11. Serve with naan, paratha or rice.



    sounds interesting,surely will try