How to Make Tasty Kebab keema

Kebab, Food and Recipes.

Kebab keema. Scrumptious and juicy Kheema Mutti/ Mutton Keema Kebab is an excellent dry snack item made with minced lamb meat combined with aromatic herbs, spices. I considered trying out keema on other meats, but I think the use of chicken was one reason I was so attracted to it in the first place. Since chicken's flavor is so delicate, it really lets the spices, herbs, and.

Kebab keema Keema kebab is a recipe that needs no special introduction. It is one of the finest and commonest recipes for Ramzan. This keema kebab recipe is made using mutton keema or minced lamb meat. You can cook Kebab keema using 13 ingredients and 10 steps. Here is how you cook that.

Ingredients of Kebab keema

  1. It's of Oil.
  2. Prepare of Mutton mince.
  3. Prepare of Onions chopped.
  4. Prepare of Green chillies chopped.
  5. It's of Ginger garlic paste.
  6. It's of Salt.
  7. Prepare of Kebab masala-.
  8. You need of Roasted chana.
  9. Prepare of Yellow chilli powder.
  10. It's of Bay leaf.
  11. Prepare of Fennel seeds.
  12. You need of Coriander seeds.
  13. Prepare of Garam masala powder.

Mutton kabab recipe - These keema kababs are delicious, soft and flavorful with mild aroma of fresh herb and spices. Keema Gola Kebab is a Mutton Gosht And Beef Gosht, and listed in the Mutton Gosht and Beef Gosht. Other Urdu cooking recipes and video cooking recipes are also available online. Now make a paste of keema.

Kebab keema instructions

  1. Grind all the spices mentioned in kebab masala in fine powder..
  2. Heat oil in a pot..
  3. Add chopped onion saute till golden colour..
  4. Now add mince along with ginger garlic paste mix it well until raw smell vanished..
  5. Now add green chilli, salt and kebab masala..
  6. Mix it well add little water..
  7. Now cover and cooked till mince become soft and tender..
  8. Open a lid and saute till oil separates..
  9. Add coriander leaves on topped and served hot with pav or naan..
  10. Best with coriander chutney, onion and lemon juice..

Wrap a keema kebab in each quarter of the naan, securing in place with a bamboo skewer. Serve with the kachumber, a spoonful of chutney and a scattering of mint. But keema - in its simple, oily avatar - still has a large fan following, writes Vir Sanghvi. Haute cuisine looks down on it. Most people like it disguised as kebabs.