Recipes: Khara Masala Mutton Karahi, Masala Cone Paratha & Seekh Kabab Qeema Fry
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Masala Mornings - 16 Dec 2022 - Recipes: Mutton Karahi & Seekh Kabab Qeema Fry - Shireen Anwar
The show features the renowned Chef Shireen Anwar who cooks audience-centric South Asian and Continental cuisines for her audience. The chef makes sure to interact with her audience by taking in live-calls during her show and answering queries related to cooking which are often asked by house-wives.
Khara Masala Mutton Karahi, Masala Cone Paratha & Seekh Kabab Qeema Fry Recipes will help you achieve the perfect combination of flavours. Try out this Amazing recipe!
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Watch this Masala TV video to learn how to make Khara Masala Mutton Karahi, Masala Cone Paratha & Seekh Kabab Qeema Fry.
This show of Masala Mornings with Chef Shireen Anwer aired on 16 Dec 2022.
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KHARA MASALA MUTTON KARAHI
Ingredients
Mutton 750 gm
Tomatoes ½ kg
Clarified butter ¾ cup
Chopped ginger 1 tbsp
Chopped garlic 1 tbsp
Chili powder 2 tsp
Green chilies 6-8
Crushed coriander 1 tbsp
Crushed cumin 1 ½ tsp
Black pepper coarsely crushed 1 tsp heaped
Lemon juice 2 tbsp
Salt 1 ½ tsp
Ginger julienne 2 tbsp for serving
Coriander leaves ½ cup
METHOD
Put 2 cups water in mutton with salt and cook till mutton half done, add in tomatoes, cover and cook until tomatoes tender, when water dries add clarified butter, green chilies, fry well. Lastly add crushed black pepper, crushed coriander, crushed cumin, chopped ginger garlic, chili powder and lemon juice, leave it on dum for 5 – 10 mins, lastly add coriander leaves and ginger julienne, serve with nan.
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SEEKH KABAB QEEMA FRY
Ingredients
Beef mince ½ kg
Raw papaya 2 tbsp
Chili powder 1 ½ tsp
Allspice ½ tsp heaped
Grounded green chilies 1 tbsp
Brown onion grounded ½ cup
Yogurt ½ cup
Clarified butter ½ cup
Ginger garlic paste 1 tbsp
Mace grinded ¼ tsp
Nutmeg grinded ¼ tsp
Kabab chutney grounded ½ tsp
Green cardamom grounded ½ tsp
Butter 3 ounce
Coal 1
Onion rings for garnish
Ginger julienne for garnish
METHOD
Marinate mince with raw papaya, chili powder, allspice, grounded green chilies, brown onion grounded, yogurt, ginger garlic paste, grounded nutmeg, mace, cardamom, kabab chutney and butter, leave it for 4 hours. Now put this mixture to cook in a pan, give smoke of coal, heat clarified butter, add the cooked mince in the clarified butter and fry well for 10 mins, remove in a platter, garnish with ginger and onion rings.
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MASALA CONE PARATHA
Ingredients
Flour 1 cup
Wheat flour 1 cup heaped
Clarified butter 2 tbsp
Salt 1 tsp
Sugar 1 tbsp
Ingredients for Fillet
Roasted and crushed cumin 1 ½ tsp
Chili powder 1 tsp
Salt ¼ tsp
Clarified butter ½ cup
Oil for frying
METHOD
Mix all the ingredients for paratha and knead well to a medium soft dough, mix ½ cup clarified butter with salt, chili powder, roasted and crushed cumin, now make balls of kneaded flour, apply masala with clarified butter, cut from center, make into a cone shape, roll and fry as shown, serve with karahi.
![](https://i.ytimg.com/vi/erj0R1cPBss/maxresdefault.jpg)