Kebaab Curry

INGREDIENTS

Your fav Kebaabs made & kept aside
½ cup ghee (Clarified butter) 2 onions sliced. 1 teaspoon jeeraFew peppercorns,Elachi (cardomom) pods 1 tablespoon red ginger garlic. 1 teaspoon chilli powder or more 2 teaspoon dhana Jeeru (Cumin). 1 teaspoon arad (Turmeric) 2 teaspoon salt. 4 Tomatoes Liquidised. 2 tablespoon tomatoe paste or puree3 potatoes cut Sliced green chilliesCurry leaves

METHOD

Heat ghee (Clarified butter) in a pot. Saute onions with jeera,peppercorns,Elachi (cardomom) until lite brown.Add in ginger garlic, tomato paste & rest of spices. Braise for ± 1 minute. Add in kebaabs & potatoes & cook until tender adding water if necessary. Add the tomatoes,green chillies & curry leaves. Cook on low heat until done. Garnish with chopped green dhania (coriander) & ½ teaspoon garam masala. Serve with rice or roti, naan.
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