| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Kabobs, Femina, Femina1 |
5 |
servings |
INGREDIENTS
| 700 |
g |
Mutton mince |
| 2 |
ts |
Chilli powder; (10 g) |
| 10 |
g |
Ginger; julienned |
| 30 |
g |
Cheese; grated |
| 25 |
g |
Coriander leaves; chopped |
| 5 |
|
Green chillies; chopped fine |
| 1 |
g |
Shahjeera |
| 1 |
ts |
Garam masala powder; (5 g) |
|
|
Salt to taste |
| 300 |
ml |
Tomato puree |
| 3 |
tb |
Curd; (45 ml) |
| 2 |
ts |
Chilli powder; (10 g) |
|
|
Salt to taste |
| 1 |
tb |
Oil; (15 ml) |
INSTRUCTIONS
FOR THE GRAVY
TO the mutton mince, add chilli powder, ginger, cheese, coriander leaves,
green chillies, shahjeera, garam masala powder and salt. Mix well, divide
and roll into lemon sized balls.
To prepare the gravy:
Heat oil in a pan and add tomato puree. Saute over medium heat for five
minutes. Remove the pan from heat and add curd, chilli powder and salt to
taste. Reheat and cook for five minutes. Add minced balls and cook till the
minced is done and the gravy reaches sauce like consistency. Serve hot.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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