Rich, aromatic & packed with bold spices — this Kashmiri Wazwan Kabab is the recipe you never knew you needed! Every bite is deeply flavourful & guaranteed to impress at any dawat or dinner table. #happycookingtoyou #araywahh #foodfusion #wazwankabab #kabab #bakraeid
Ingredients:
-Boneless beef 750g
-Charbi (Fat) 50g
-Himalayan pink salt 1 tsp or to taste
-Saunf (Fennel seeds) powder 1 tsp
-Badi elaichi (Black cardamom) powder 1 pod
-Zeera powder (Cumin powder) 1 tsp
-Elaichi powder (Cardamom powder) ¼ tsp
-Haldi powder (Turmeric powder) ¼ tsp
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Anda (Egg) whisked 1
-Hara dhania (Fresh coriander) chopped 1 tbs
-Koyla (Charcoal) for smoke
-Makhan (Butter) 3 tbs
-Kashmiri lal mirch (Kashmiri red chilli) powder ½ tsp
-Water ¼ Cup or as required
-Hara dhania (Fresh coriander) chopped
Directions:
-Hand chop beef & fat with the help of meat cleaver & make it smooth with the help of kitchen hammer.
-Add pink salt,fennel seeds powder,black cardamom powder,cumin powder,cardamom powder, turmeric powder,red chilli powder,whished egg (add gradually) & mix well.
-Add fresh coriander & mix well.
-Transfer kabab mixture to a bowl,cover & marinate for 1 hour in refrigerator.
-Take 90g of kabab mixture & skew on metal skewer (makes 8-10 kabab).
-Put skewer over preheated cast iron pan & cook from all sides until done (8-10 minutes).
-Put skewer on burning charcoal & grill from all sides until done (8-10 minutes).
-In a wok,add butter,let it melt.
-Add kashmiri red chilli powder & mix well.
-Add water & mix well.
-Add prepared kababs & mix well,cover & cook on low flame for 4-5 minutes.
-Garnish with fresh coriander & serve!
