Gosht ke sukhe kabab ka salan (sun dried kababs curry) Recipe

Cooking Directions

• STEP 1.Start by marinating the meat with a mixture of yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt.
• STEP 2.Thread the marinated meat onto skewers and place them in direct sunlight for 2-3 days to dry.
• STEP 3.Once the kababs are dried, heat oil in a pan and fry them until golden brown. Set them aside.
• STEP 4.In the same pan, add chopped onions and cook until golden brown. Then, add ginger-garlic paste and cook until fragrant.
• STEP 5.Add tomato puree, red chili powder, turmeric powder, coriander powder, and salt. Cook until the oil separates from the masala.
• STEP 6.Add water and bring the curry to a boil. Then, add the fried kababs and simmer for 10-15 minutes.
• STEP 7.Garnish with fresh coriander leaves and serve hot with naan or rice.

Cooking Tips

• Make sure to marinate the meat for at least 4-6 hours to allow the flavors to penetrate.
• If you don't have access to direct sunlight, you can also dry the kababs in a dehydrator or in a low-temperature oven.
• Adjust the spice levels according to your preference by adding more or less red chili powder.
• For a richer curry, you can add a tablespoon of cream or cashew paste.
• Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store leftover curry in an airtight container in the refrigerator.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the gosht ke sukhe kabab ka salan hot with naan or rice for a complete meal.