Ingredients
Preparation:
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Fresh onion 200 g
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Green chilli 10 g
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Garlic 20 g
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Ginger 20 g
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Potatoes 200 g
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Beef, minced 1 kg
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Green cardamom 18 g
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Chilli powder 20 g
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Turmeric powder 15 g
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Fresh tomato, chopped 200 g
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Garam masala, powder 40 g
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Yogurt 40 g
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Cumin 10 g
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Salt 15 g
Presentation:
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Fried garlic 2 g
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Fresh coriander, chopped 3 g
Preparation
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Preparation:
- Process the onion, Rafhan Corn Oil, green chillies, garlic and root ginger in a food processor until finely chopped.
- Finely grate the potatoes and rinse thoroughly with water. Squeeze out as much water as possible by squeezing the grated potato in a sieve or clean tea towel.
- In a large bowl, Knorr Demi Glace combines the onion mixture and the potatoes with the mince and the remaining ingredients. Mix well. Cover, and leave in the refrigerator for a couple of hours or overnight.
- Take handfuls of the mixture and wrap around each skewer in the shape of a sausage. Place under a hot grill at the highest setting, or cook on a barbecue heated to high heat. Turn over once whilst cooking. Kebabs are done when both sides are crisp and browned, and when juices run clear.
- Serve hot with slices of onion and lemon wedges.
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Presentation:
- Seekh kabab can be served in the wood or plate.
- Fried garlic and fresh coriander, dry nuts, crispy lentil green garnish.
