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Kachay Qeemay Kay Kabab
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.
Ingredients
Kachay Qeemay Kay Kabab
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Rs0.0
Patties:
Beef, minced
/kg
1.3 kg
0%
Onion, chopped
/g
300.0 g
0%
Garlic, finely chopped
/g
15.0 g
0%
Ginger, fresh, chopped
/g
15.0 g
0%
Mustard paste
/g
20.0 g
0%
Knorr Professional Lime Seasoning (24x400g)
/g
10.0 g
0%
White Pepper
/g
3.0 g
0%
Garam masala, powder
/g
15.0 g
0%
Fresh coriander, chopped
/g
20.0 g
0%
Egg, york
/pc
3.0 pc
0%
Rafhan Corn Oil (1x16L)
/ml
500.0 ml
0%
Finely Chopped Green Chilies
/g
15.0 g
0%
Knorr Professional Chicken Stock Powder (6x1kg)
/g
10.0 g
0%
Sauce:
Butter
/g
60.0 g
0%
Knorr Professional Tomato Puree (12x900g)
/g
100.0 g
0%
Black pepper crushed
/g
7.0 g
0%
Honey
/g
50.0 g
0%
Rafhan Corn Oil (1x16L)
/ml
500.0 ml
0%
/
Patties:
-
Beef, minced 1.3 kg
-
Onion, chopped 300.0 g
-
Garlic, finely chopped 15.0 g
-
Ginger, fresh, chopped 15.0 g
-
Mustard paste 20.0 g
-
White Pepper 3.0 g
-
Garam masala, powder 15.0 g
-
Fresh coriander, chopped 20.0 g
-
Egg, york 3.0 pc
-
Finely Chopped Green Chilies 15.0 g
Sauce:
-
Butter 60.0 g
-
Knorr Professional Tomato Puree (12x900g) 100.0 g
-
Black pepper crushed 7.0 g
-
Honey 50.0 g
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.
