Kashmiri Kabab Curry

Ingredients.
1/2 Kg Beef Minced (Qeema)
1 Tbsp Red Chilli
2 Tbsp Garlic Ginger Paste (Lahsan Adrak)
1 Tbsp Garam Masala Powder
1 Tbsp Green Chilli
1 Egg
Oil for Frying
Salt to Taste
For Gravy
200gms Yoghurt
4 Cloves (Loung)
1 Cinnamon (Daar Cheeni) Stick
5 Tomatoes
2 Tbsp Tomato Puree
1 Tbsp Red Chilli Powder
2 Tbsp Ginger Garlic Paste (Lahsan Adrak)
1 Tbsp Garam Masala Powder
6 Tbsp Oil
20g Coriander (Dhanya)
Salt to Taste

. Cooking Directions..

1.In a bowl, take Meat and mix it well with 1 Tbsp Hot/Warm Spice Powder, 2 Tbsp Garlic Ginger paste, 1 Tbsp Red Chilli Powder, ½ Tsp Salt, Egg, and chopped Green Chilli..

2.Make cylindrical shapes (Seekh Kababs) of the mixed meat..

3.In a frying pan, take such amount of Oil so that half of the Seekh Kababs get dipped in it..

4.Heat the Oil and fry till golden brown and place them in a separate plate..

5.For Curry:.

1.In saucepan add Oil, 1-2 Cinnamon (Broken), 3-4 Cloves, Tomatoes and stir fry..

7.Now add, 1 Tbsp Red Chilli, 1 Tbsp Garam Masala Powder, 2 Tbsp Garlic Ginger Paste, Tomato Puree, and let it cook for a while..

8.When the gravy is completely cooked, add Yoghurt and little of Water..

9.Spread the Seekh Kababs on the gravy, cover the lid and simmer on light .

10.Delicious Kashmiri Kabab Curry is ready.. .

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