Tuesday, 29 June 2010

Dam Kabab made in spring onions and tomatoes

A very hearty dish with so much flavour in it. The gravy is ahh so delicious with all the juices of the meat and tomato in it. It's also made with the pickle (Acchaar) to make it more spicy and tastes best with any Naan or plain rice! I make it with the spring onions and tin tomaotes as they have an extra thick taste :)
½ kiloMinced meat
½ of each (Lamb/beef)
(together 1 kilo)
1 tsp salt
1 tsp red chili
1tblsp oil
5 tblsp plain yoghurt
1 tsp roasted zeera powder
1tsp fresh garlic crushed
1tblsp crushed brown onion
1tblsp fresh lemon juice
2-3 fine chopped green chilies
½ bunch Chopped Fresh coriander

-Mix all, knead well with hands and form seekhi shaped kabaabs.
-Shallow fry and keep aside

1 bunch spring onions (5-6 pi) Cut in rings
I tin diced tomatoes (used for pizzas too)
1 tbls fresh crushed garlic
1tsp salt ( better a bit less)
1tsp red chili flakes
1tsp crushed coriander powder
¼ tsp garam masala
½ tsp meethi powder (fenugreek)
½ cup oil
I use the same oil in which I fry the kabaabs, a double touch of taste

Heat the oil, grate in fresh or crushed garlic, sauté but don’t let it burn, add the spring onions and keep stirring till they give a nice aroma, don’t let them turn brown the fresh colour should stay, add all spices one by one keep mixing, add the diced tomatoes, keep mixing, they wont leave much water,, as they turn a bit thick sprinkle the meethi powder and cover, let simmer 5-10 minutes.
Fold in the fried Seekhi and turn off the stove and let them stay in the steam on that hot plate. There is no heavy gravy or thick sauce in it, of course u can give it a steam of a nice charcoal if u have the opportunity, sadly I don’t :"( , but the aroma of meethi in it gives a different taste, You can garnish with fresh coriander and mint I used some of both gives a piquant taste

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