Making barbecue with gravy adds more flavor to the meal. The
quantity of half kg of mince is sufficient to make sixteen seekh kebabs of
three inches size. When using any mince,
prefer to have it with fats, if it is fat free, add in it some vegetable oil, it
adds more taste.
INGREDIENTS
Beef’s Mince 1/2 kg
Ginger and Garlic paste 2 tablespoons
Red chili powder 1tablespoon
Shan Seekh kebab masala 2 tablespoon
Salt 1/2 teaspoon
All-spice powder 1/2 teaspoon
Cumin powder 1 tablespoon
Egg 1
Bread 2 small slices
Oil 4 tablespoons
FOR GRAVY
Yoghurt 1/2 cup
Onions 2 medium sized
Water 1/4 cup
Tomatoes 2 small/medium sized
Turmeric 1 teaspoon
Red chili powder 1 teaspoon
Shan Seekh kebab masala 1 teaspoon
Salt 1/2 teaspoon
Ginger and Garlic paste 1 tablespoon
Ginger julienne 1 tablespoon
Bullet green chilies 4
All-spice powder 1/2 teaspoon
Oil 1/2 cup
Milk 2 tablespoons
Coal 1 small piece
METHOD
·
Beat an egg, dip bread slices in water and
crumble it into pieces.
·
In the mince, add ginger and garlic paste, red
chili powder, salt, seekh kebab masala, cumin powder, all-spice powder, egg and
bread, mix well.
·
Make oval shapes of the seekh kebab from mince.
·
Cook them using very little oil needed in the
non-stick pan.
·
Allow the seekh kebab to cool.
·
For preparing the gravy, first of all boil
onions in 1/4 cup add turmeric in it. Cook till the onions turn soft, grind
them to a paste.
·
Meantime, whip the yoghurt, cut ginger julien,
slice tomatoes and chop the green chilies.
·
Heat oil in the pot; add grinded onion paste,
ginger and garlic paste, and tomatoes cook till tomatoes are soft on medium
flame.
·
Now add in it yoghurt, red chili powder,
all-spice powder, salt, seekh kebab powder and also add seekh kebabs, cook for
10 minutes on low flame.
·
Now add milk, ginger julienne and green chilies
cook for further 5 minutes till the oil comes to the surface, turn off the
flame.
·
Heat the coal and add in to the pot, to give it
a barbeque flavor.
·
Serve hot.
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