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Beef >> Kabab-nargisy
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Beef >> Kabab-nargisy


For Kabab: ½ Kg. Beef Cubes Cut Into Very Small Pieces. ½ Tsp. Salt (according To Taste) 1 Cup Dal Chana-presoaked 7-8 Whole Dried Red Chilies 1 Medium Onion-chopped 6-8 Whole Black Pepper (kali Mirch) 5-6 Cloves (laung) 1 Black Cardamom (bari Ilaichi) ½ 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 ¼ Tsp. Salt According To Taste 1 Small Onion Chopped ½ Tsp Chili (lal Mirch) Powder ¼ Tsp. Turmeric (haldi) Powder 2 Tbs. Oil
Procedure For Kabab: In A Pot Add All The Spices Along With The Meat; Add Water Enough To Tenderize The Meat And Cook Till Extremely Soft And Water Has Dried. Boil The Dal Separately Till Very Soft And Add To The Meat.
Cool And Then Grind All.
Add Egg, Green Chilies And Fresh Coriander (dhaniya) Leaves And Mix Well. Coat The Hard-boiled Eggs Well With This Mixture To Form Solid Balls And Deep Fry. Procedure For Gravy. Sauté The Onion In Oil Till Brown.
Add Spices And Yogurt And Mix Well.
Add A Little Water To Form Gravy And Simmer. Garnish With Fresh Coriander (dhaniya) Leaves.

Serving: 4 To 5 Persons You can serve with your family and friends.
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