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Kebab Curry
Best of Pakistani & Indian Cooking and Cuisine

Kebabs:
Boneless Beef cubed: 1 lbs.
Lemon: 1 wedged
Salt: 1/2 tsp.(teaspoon) or to taste.
Oil: 2 tbsp.(tablespoon)
Green Peppers: 2 large
Onion sliced: 1 large
Tomatoes diced: 2

Masala:
Dried red chillies: 2
Garlic powder: 2 tsp.
Ginger powder: 1 tsp.
Ground coriander (cilantro): 1 tsp.
Cumin powder: 1/4 tsp.
Poppy seeds: 2 tsp.
Cinnamon Stick: 1
Cardamom pods: 2
Chopped tomatoes: 2
Chopped Onion: 1
Cloves: 3
Turmeric powder: 1 tsp.
Potatoes quartered: 2
Tamarind juice: 1 tbsp.
Salt: 1 tsp. or to taste
Hard boiled eggs, quartered: 2
Chopped fresh coriander (cilantro): 1 tsp.
Parsley and lemon wedges for garnish.

Thread the beef, onions and tomatoes on to kebab sticks.
Masala: Fry the chopped onion in the oil at medium heat till light brown.
Add the tomatoes and cook till soft.
Grind the masala ingredients into paste and add to the pan. Cook till all water
is gone. Add the kebabs and stir so they get well coated with the sauce.
Add salt to taste and one cup of water. Simmer till meat is tender.
Add the potatoes and simmer till tender.
Stir in the tamarind juice and cook 2 more minutes.
Remove from heat, garnish with cilantro and boiled eggs and serve with
Naans.
Serves 4.

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