- Minced Beef/Mutton- 1 kg
- Onion- 1 medium size (sliced)
- Green chillies- 6 pcs (sliced)
- Garam masala powder- 1 tsp
- Ginger-garlic paste- 2 tbs
- Gram flour- 2 tbs
- Coriander leaf- 1/2 cup (chopped)
- Red chili powder- 2 tsp
- Cumin powder- 1 tsp
- Coriander powder- 1 tsp
- Salt-according to taste
- Yogurt- 1 cup
- Oil- 1/2 cup
- Onion- 2 medium size (sliced)
- Garlic- 1 tsp (chopped)
- Ginger- 1 tbs (Big size piece)
- Red chili powder- 1tsp
- Cinnamon- 3 small pcs
- Cardamon- 5/6 pcs
- Black pepper- 10 pcs
- Cloves- 10 pcs
- Coal-1 small piece
- Take the minced beef/mutton in a bowl, add all the kabab ingredients and mix them well. Keep the mixture aside around 10 minutes.
- Then divide the mixture into 26 even portions and make cylinder shaped kabab from each of the portion.
- Heat oil in a pan in the medium heat. Fry sliced onion until light brown color come out; then remove them from oil and make a paste.
- Mix all the gravy ingredients (except yogurt and onion) in a bowl with 1/2 cup of water and then add the mixture to the oil and stir for a while. When oil start to separate from masla; add seekh kabab in it and cover the pan with a lid. Cook it for around 5 minutes.
- After 5 minutes turn over kabab carefully and cook for another 2-3 min.
- Then add yogurt in the curry, mix it well and cook another 2 minutes in low flame.
- Now add fried onion paste and mix it well. Then add 1 cup water and cook for another 2/3 minutes in medium flame.
- Final step is to give smoke to kabab. First heat the cool until it becomes red; then place a foil bowl over the kabab in the pan, take the heated coal on the bowl and pour some ghee on it. Immediately cover the pan with a lid. Remove the foil bowl after 2 minutes.
- Take out the kabab on a serving dish, garnish with coriander leaf and green chili.
- Serve the kabab with luchi, paratha or naan.