Name: Kachay Qeemay Kay Kabab
Yield: 10
Ingredients: 1.3kg Beef, minced; 300.0g Onion, chopped; 15.0g Garlic, finely chopped; 15.0g Ginger, fresh, chopped; 20.0g Mustard paste; 10.0g Knorr Professional Lime Seasoning (24x400g); 3.0g White Pepper; 15.0g Garam masala, powder; 20.0g Fresh coriander, chopped; 3.0pc Egg, york; 500.0ml Rafhan Corn Oil (1x16L); 15.0g Finely Chopped Green Chilies; 10.0g Knorr Professional Chicken Stock Powder (6x1kg); 60.0g Butter; 100.0g Knorr Professional Tomato Puree (12x900g); 7.0g Black pepper crushed; 50.0g Honey; 500.0ml Rafhan Corn Oil (1x16L)

Designed for professional chefs, check out this Kachay Qeemay Kay Kabab recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Professional Lime Seasoning, Rafhan Corn Oil and Knorr Professional Chicken Stock Powder.

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Preparation

Patties:
- Mix into minced beef the following: onion, garlic, ginger, green chilli, mustard, Knorr Professional Lime Seasoning, pepper, garam masala, coriander, egg yolk and Knorr Professional Chicken Stock Powder.
- Marinate in the chiller for 1 hour.
- Shape 20 small patties of 80-90g each.
- Shallow fry these in Rafhan Corn Oil until brown.
Sauce:
- In a saucepan, melt butter and add Knorr Professional Tomato Puree and reduce it, then add in honey and black pepper.
- Glaze the fried patties in this sauce.
- Serve hot.

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Kachay Qeemay Kay Kabab

Ingredients

Patties:

Sauce:

Preparation

Patties:

Sauce:

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Kachay Qeemay Kay Kabab

Ingredients