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Dum ke kabab

Prep time: 15 mins Cook­ing time: 1 hour 30 mins Makes 24 450g minced mut­ton (keema) 1/2 tbsp green pa­paya paste 2.5cm cin­na­mon stick, roasted 4 green car­damoms, roasted 3 cloves, roasted 1/2 tsp all­spice (kabab chini), roasted 1 tsp chi­ronji or charoli (avail­able in the In­dian food aisles of ma­jor su­per­mar­kets), roasted 1 tbsp grated dried co­conut ( kho­pra), roasted 3 dried red chill­ies, bro­ken into pieces, roasted 1/2 tsp car­away seeds (shahi

jeera), roasted 2 medium onions, sliced and deep fried 3 green chill­ies 2 tbsp chopped fresh co­rian­der leaves 3-4 gar­lic cloves 1cm gin­ger, finely chopped 1 1/2 tsp chickpea flour (be­san), roasted 1/4 cup cream 3/4 cup yo­gurt, whisked 1 tbsp lemon juice Pinch of red chilli pow­der Pinch of garam masala pow­der 1 1/2 tbsp ghee, for bast­ing Mint leaves, to serve

1 Mix minced mut­ton with pa­paya paste and leave for 15 min­utes be­fore grind­ing the mix­ture into a smooth paste.

2 Grind to­gether cin­na­mon, car­damom, cloves and all­spice to a fine pow­der. Set aside.

3 To make the co­conut paste, grind chi­ronji, co­conut, dried chill­ies, car­away seeds, fried onion, green chill­ies, co­rian­der leaves, gar­lic and gin­ger un­til smooth.

4 Mix mince with the spice pow­der, co­conut paste and roasted chickpea flour and grind the meat twice. Add cream, half the yo­gurt, lemon juice and salt. Cover and re­frig­er­ate for 30 min­utes.

5 Pre­heat the oven to 225°C. Di­vide the chilled mix­ture into 24 equal por­tions and shape into balls. Grease your palms with a lit­tle oil and shape the balls into sausage shapes. Ar­range on a greased tray and set aside.

6 Whisk the re­main­ing yo­gurt with chilli and garam masala pow­ders. Spoon a lit­tle of this mix­ture on to each kabab.

7 Cook in the oven for 20 min­utes, bast­ing with ghee ev­ery now and then. Serve hot gar­nished with mint leaves.

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