Mutton seekh kebab in tomato gravy Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine minced mutton, ginger-garlic paste, green chili paste, chopped onions, coriander leaves, red chili powder, garam masala, cumin powder, salt, and lemon juice. Mix well and let it marinate for 30 minutes.
• STEP 2.Take a small portion of the mixture and shape it into a seekh kebab. Repeat with the remaining mixture.
• STEP 3.Grill the kebabs on a preheated grill or cook them on a pan with some oil until they are cooked through and golden brown.
• STEP 4.In a separate pan, heat oil and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
• STEP 5.Add ginger-garlic paste and cook until the raw smell disappears. Then, add tomato puree, turmeric powder, red chili powder, coriander powder, and salt. Cook the gravy for 5-7 minutes.
• STEP 6.Add water to adjust the consistency of the gravy and let it simmer for a few minutes.
• STEP 7.Add the cooked seekh kebabs to the tomato gravy and simmer for another 5 minutes.
• STEP 8.Garnish with fresh coriander leaves and serve hot with naan or rice.

Cooking Tips

• Make sure to marinate the mutton mixture for at least 30 minutes to allow the flavors to develop.
• If grilling the kebabs, soak the wooden skewers in water for 30 minutes to prevent them from burning.
• You can adjust the spice level of the gravy according to your preference by adding more or less red chili powder.
• For a richer gravy, you can add a tablespoon of cream or yogurt.

Storage and Serving

• Leftover mutton seekh kebab in tomato gravy can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the kebabs and gravy in a pan or microwave before serving.
• Serve the mutton seekh kebab in tomato gravy with naan, rice, or roti for a complete meal.