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Kafta Kabab Coconut Curry
Kafta Kabab Coconut Curry
Serves
SERVES
4
Preparation
PREPARATION
10 min
Cooking
COOKING
20 min
Ingredients

  • K&N's Kafta Kabab - 20-23 kababs
  • Oil - 5 tbsp
  • Onion - 1; chopped (retain half for rice)
  • Garlic Paste - 1 tsp
  • Bay Leaves - 5
  • Green Chilies - 5; sliced lengthwise
  • Tomato Puree - 5 tomatoes
  • Coriander Powder - ½ tsp
  • Red Chili Powder - ½ tsp
  • Turmeric Powder - ¾ tsp
  • Cumin Powder - ½ tsp
  • Coconut Milk - 1 ½ cup
  • Salt - to taste
  • Ginger - 1 tsp; crushed
  • Cumin Seeds - ½ tsp
  • Lemon Zest - 1 tsp
  • Rice - 1 ½ cup; pre-soaked
  • Water - 2 cups
  • Lemon - 3 slices
Method

Heat K&N's Kafta Kabab as per instructions on pack and set aside.

Heat oil and sauté onion; add garlic paste, bay leaves, green chillies, tomato puree, coriander powder, red chili powder, turmeric powder and cumin powder. Mix. Add coconut milk and salt and bring to a boil.

Add Kafta Kababs and simmer for 1 minute.

In a separate pot add oil and sauté remaining onion and ginger. Add salt, cumin seeds, lemon zest, rice and water. Garnish with lemon and steam for 10-15 minutes on low flame.

Serve Coconut Curry Kabab with rice.

Yield:
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Preparation:
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Ingredients

    Method


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