Ingredients:
For Curry
250 gms Tomatoes, grated
100 gms Onions, grated
1 tsp of Ginger and Garlic paste
1 tsp Garam Masala
1/2 tsp Cardamom powder
1/2 cup Cream
handful of Coriander leaves
25 gms Cashewnuts, powdered
4 Cloves
4 Cardamoms
1 small Cinnamon stick
Salt and Chilli powder to taste
For Kababs
500 gms minced Mutton or Kheema
1/2 cup finely sliced Coriander leaves
4 Green Chillies, minced
a few sliced Mint leaves
1 tsp grated Ginger
4 tblsp Oil
1 tsp Cardamom seeds
1 tsp Garam Masala
1 medium Onion, grated
2 tblsp grated Raw Papaya with skin
Salt and Chilli powder to taste
Method:
1. Mix the kabab ingredients together.
2. Shape the mixture into long sausages or cigarette shapes on well greased skewers.
3. Cook the sausages over charcoal or grill until well browned on all the sides.
4. Remove sausages from skewers.
5. Heat 4 tblsp of oil, add whole spices.
6. When they crackle add onions, ginger and garlic and fry till soft.
7. Add tomatoes, cashewnuts, salt and remaining spices.
8. Cook till the oil separates.
9. Then add 2 cups of water.
10. Cook for 5 minutes and pour the curry over the kebabs.
11. Pour cream on top and garnish with chopped coriander leaves.
