Ingredients
- K&N's Kafta Kabab - 20-23 kababs
- Butter - 100 grams
- Onion - ½ cup; chopped
- Garlic - 1 tbsp; chopped
- Paprika - 2 tsp
- Caraway seeds - 1 tsp
- Button mushrooms - 115 grams
- Chicken stock - 4 cups; 3 cubes K&N's Stok dissolved in 4 cups of water
- Tomatoes - 4; chopped
- Salt - as required
- Sour cream - 1 cup
- Parsley - 1 tsp; chopped
Method
Heat butter in a pan and sauté onions and garlic for 5 minutes.
Add paprika and caraway seeds and cook for an additional 3 minutes.
Mix in mushrooms and cook for 2 more minutes.
Add tomatoes and chicken stock to the pan and bring to a boil.
Reduce heat and add frozen K&N's Kafta Kabab. Cover and simmer for 8-10 minutes.
Remove the lid and reduce liquid to a sauce consistency by boiling on a high flame for 5-10 minutes, stirring frequently.
Mix in sour cream and season with salt if required.
Sprinkle with chopped fresh parsley and serve hot.