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

Gosht ke sukhe kabab ka salan, also known as sun dried kababs curry, is a delicious and flavorful dish from the Indian subcontinent. The kababs are made from marinated meat that is sun-dried, resulting in a unique texture and taste. The curry is rich and aromatic, with a blend of spices and a tangy tomato base. This dish is perfect for special occasions or as a hearty meal for meat lovers.

4.2
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Non Vegdiet
35minstotal
10minsPrep
25minsCook
35m.total
10m.Prep
25m.Cook
Gosht ke sukhe kabab ka salan (sun dried kababs curry)
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Ingredients for Gosht ke sukhe kabab ka salan (sun dried kababs curry) Recipe

  • 125 gram Boneless Mutton, Cut Into Cubes
  • 1/4 cup Yogurt
  • 1/2 tablespoon Ginger Garlic Paste
  • 1/4 teaspoon Red Chili Powder
  • 0.13 teaspoon Turmeric Powder
  • As required Salt To Taste
  • 1/2 tablespoon Oil
  • 1/2 Onions, Finely Chopped
  • 1/4 tablespoon Tomato Puree
  • 1/4 teaspoon Coriander Powder
  • as per your need Fresh Coriander Leaves For Garnish

Directions: 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.
Nutrition
value
466
calories per serving
44 g Fat8 g Protein10 g Carbs2 g FiberOther

Current Totals

  • Fat
    44g
  • Protein
    8g
  • Carbs
    10g
  • Fiber
    2g

MacroNutrients

  • Carbs
    10g
  • Protein
    8g
  • Fiber
    2g

Fats

  • Fat
    44g

Vitamins & Minerals

  • Calcium
    38mg
  • Iron
    2mg
  • Vitamin A
    411mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    29mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    10mg
  • Vitamin E
    6mg
  • Copper
    < 1mcg
  • Magnesium
    35mg
  • Manganese
    < 1mg
  • Phosphorus
    106mg
  • Selenium
    1mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp