Kabaab Chutney

CREDITS

Credit my sis in law Zeenat
Adapted my style

RECIPE

1 kg mutton or beef mince 1 large, onion ( half grated and half sliced and fried) drain the oil out1 teaspoon ginger garlic paste½ teaspoon garlic paste 1 tablespoon green or red chilli paste or you can use red powdered chilliOr crushed red dry chilli2 teaspoon dhana jeera1 full teaspoon tumeric1 full teaspoon saltChopped green dhania (coriander) Little shallot and mint optionalMix all the above together Make ping ball sizesKeep asideor can freeze in air tight container for use laterFor tomato chutney3-4 tablespoon oil½ sliced onionSaute till transparentAdd ½ teaspoon mustard seeds½ teaspoon jeera seedsFew curry leaves2 slitted fresh green or red whole chilliFew sliced garlic or ¼ teaspoon crushed garlic or pasteBraise till aroma arisesAdd 1 heaped teaspoon Kashmiri masala¼ teaspoon tumericSalt to tasteLittle chilli. Powder Braise add 3-4 grated tomatoes3 tablespoon tomato puree BraiseNow place UNFRIED 10-12 KABAABSIn and allow to simmer on low heat Till the kabaabs are well cooked and oil surfaces the chutney is doneGarnish with chopped green dhania (coriander)For the spicy mash Boil 5 cubed potatoes in salt waterDrainSmash Add little milk mix to a smooth mashNow in a small panBraise ¼ onion in 3 tablespoon butterAs soon as it turns light gold in colour add little whole jeera seedsBig pinch of crushed dry red chilli Mix quickly Add to. Mash mix well add little chopped green dhania (coriander) Enjoy with any type of Roti or rolls TipsCan fry in medium heat oil or grill Serve dry with slap chips and salads Enjoy

POSTED ON

29 Mar 2019

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