• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Kabab-Nargisy

for Kabab:
1/2 kg. beef cubes cut into very small pieces.
1/2 tsp. salt
1 cup dal Chana-presoaked
7-8 whole dried red chillies
1 medium onion-chopped
6-8 whole black pepper (Kali Mirch)
5-6 cloves (Laung)
1 black cardamom (Bari Ilaichi)
1 tsp. cumin seeds (Zeera)
1 stick of cinnamon (Dalchini)
1 tsp. ginger (Adrak)
2-3 green chilies-chopped
1 cup fresh coriander (Dhaniya) leaves
1 egg (raw)
4-5 hard-boiled eggs
for gravy
2 tbs. yogurt
1/4 tsp. salt according to taste
1 small onion chopped
1/2 tsp chilli (Lal Mirch) powder
1/2 tsp. turmeric (Haldi) powder
2 tbs. oil
Method
For Kabab:
In a pot on a medium heat add all the spices along with the meat, mix well add enough water so the meat can tenderise. Cook until soft and water has evaporated.
Boil the dal separately until very soft and then add it to the meat. Cool and then grind all.
Add egg, green chillies and fresh Coriander (Dhaniya) leaves and mix well.
Coat the hard-boiled eggs well with this mixture to form solid balls and deep fry.
For gravy.
Sauté the onion in oil until they brown. Add spices and yogurt and mix well. Add a little water to form gravy and simmer.