Ingredients

K&N's Kafta Kabab - 20-23 kababs

Oil - 5 tbsp

Onion - 1; chopped

Garlic paste - 1 tsp

Bay leaves - 5

Green chillies - 5; sliced lengthwise

Tomato puree - 5 tomatoes

Coriander powder - ½ tsp

Red chilli powder - ½ tsp

Turmeric powder - ¾ tsp

Cumin powder - ½ tsp

Coconut milk - 1½ cup

Salt - to taste

For Rice

Oil - 2 tbsp

Onion - 2 tbsp; chopped

Ginger - 1 tbsp; crushed

Salt - to taste

Cumin seeds - ½ tsp

Lemon zest - 1 tsp

Rice - 1½ 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 chilli 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 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.

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Ingredients

Method