Empty My Fridge
Kabab Korma
Ingredients
- Kacha papita 2-inch piece
- Hari mirch4–5
- Pyaz fried¾ cups
- Hara dhania handful
- Podina7–8 leaves
- Beef stock · boneless½ kg
- Baisan roasted3 tbsp
- Lal mirch powder ½ tbs orto taste
- Garam masala · powder½ tsp
- Namak 1 tsp orto taste
- Kashmiri lal mirch powder3 tsp
- Kali mirch powder½ tsp
- Adrak lehsan paste2 tbsp
- Ghee2 tbsp + ⅓ cups
- Darchini2
- Hari elaichi4–5 + 6–7
- Zeera1 tsp
- Badam soaked14–15
- Kewra water½ tsp
- Water 3 tbs oras needed
- Yoghurt
- Coriander seed · powder
- Lal mirch powder 1 & ½ tsp orto taste
- Sabut kali mirch½ tsp
- Laung7–8
- Water ½ Cup oras needed
Instructions
- Put the raw papaya, green chillies, fried onion, fresh coriander and mint into a chopper and chop finely.
- Add the beef, roasted gram flour, red chilli powder, garam masala, salt, Kashmiri red chilli powder, black pepper powder and ginger garlic paste, then chop again.
- With greased hands, shape 55 g portions of the mixture into oval kababs and thread them onto metal skewers. This makes 12.
- Melt the clarified butter in a wok and fry the kababs on medium heat until golden brown, then set them aside.
- Grind the cinnamon sticks, green cardamom, cumin seeds and soaked almonds with the kewra water and water in a spice grinder until smooth. Set aside.
- Take the wok off the heat and add the yogurt, ground paste, fried onion, coriander powder, Kashmiri red chilli powder, salt, red chilli powder, black peppercorns, cloves, green cardamom, ginger garlic paste and clarified butter. Mix well.
- Return the wok to the heat and cook for 2-3 minutes, then cover and cook on medium-low heat for 6-8 minutes.
- Stir in the water.
- Add the fried kababs, cover and cook on low heat until tender, 18-20 minutes, then serve.
Summarized from Food Fusion's video. Watch it for the details.
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