Health |
Veg |
Non Veg |
Gallery |
Experts |
WEIGHT LOSS 
|
Articles |
Post Recipes |
Specials |
Videos |
Childrens Corner |
Health Tools |
Restaurants |
Downloads
|
Articles |
Post Recipes |
Specials |
Videos |
Childrens Corner |
Health Tools |
Restaurants |
Downloads
Nargisy Kababs
By : Nargis AhmedCategory : Lamb, Pakistan, Mutton, Kababs, Kebab Recipes
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Cook onions in oil until light brown
- Add yogurt, garlic & ginger paste, salt, red chili, garam masala, Soya sauce & vinegar to the onions and cook for 6 to 8 minutes.
- Add mince meat to it and cook for 3 minutes.
- Add 1/2 cup of water in it and cook until the meat is tender and water has completely absorbed.
- Remove from heat and put aside to become cool.
- Put the mince in a food processor or chopper and grind to a smooth thick paste which hold is shape.
- Prepare the stuffing.
- In a bowl mix together boiled eggs, coriander, mint, green chilies, chat masala.
- Break off 1-2 tablespoons of the mince paste.
- Wet your palm with little water. Place the mince in the centre of your palm.
- Shape it into a smooth ball and then flatten it.
- Place 1 tbsp. of stuffing in the centre.
- Fold the sides over carefully and reshape into a smooth flat shape.
- Repeat with remaining mince.
- Stir the eggs and crumbs tougher with a fork.
- Dip the kabab in it and shallow fry over medium heat to a crisp golden color, turning them once.
- Remove from frying pan carefully.
- Serve hot chutney
Ingredients:
1 kg minced meat
2 medium onions, cut into large pieces
1/2 cup curd
1 tbsp ginger-garlic paste
1 tsp red chilli powder
1 tsp garam masala
1/4 tsp turmeric powder
1 tbps soy sauce
Salt as per taste
1 tbsp vingear
1/4 cup
1 kg minced meat
2 medium onions, cut into large pieces
1/2 cup curd
1 tbsp ginger-garlic paste
1 tsp red chilli powder
1 tsp garam masala
1/4 tsp turmeric powder
1 tbps soy sauce
Salt as per taste
1 tbsp vingear
1/4 cup
For Filling:
4 boiled egss, finely chopped
1 cup coriander leaves, finely chopped
1 cup mint leaves, finely chopped
2 or 3 green chilies finely chopped
1 tsp. chat masala
For Frying:
1/4 cup besan
2 eggs
1/4 tsp salt
1/4 tsp turmeric powder
