Muthian Salan ( Kabab Curry )

Muthian Salan or Kabab Curry ...  kababs made with ground meat and cooked in a yogurt based curry.

Muthian Salan or Kabab Curry

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Serves : 4 - 6


Ingredients :

For Muthian / Kabab :

• 500 gm.  ground / minced meat
• 2 tbsp.  roasted chickpeas { can substitute with gram flour ( Besan ) }
• 1 tsp.  dessicated coconut
• 1/2 tsp.  poppy seeds
• 1/4 tsp.  garam masala
• 1 tsp.  ginger garlic paste
• 1 tsp.  salt ( or to taste )
• 1 1/2 tsp.  red chillies powder
• Pinch of nigella seeds, optional
• 1 tsp.  coriander seeds, crushed
• 1 small onion, finely chopped
• 2 tbsp.  fresh coriander leaves, chopped
• 2 green chillies, finely chopped

For Curry :

• 1/2 cup oil
• 250 gm.  onions, thinly sliced
• 250 gm.  yoghurt
• 1 tsp.  cumin seeds
• 1 tbsp.  ginger garlic paste
• 6 - 8 black pepper
• 4 - 5 cloves
• 2 large cardamom
• 2 - 3 small cardamom
• 2 inch piece cinnamon stick
• 1 tbsp.  coriander powder
• 1 to 1 1/2 tbsp.  red chillies powder
• 1/4 tsp.  turmeric powder
• Salt, to taste
• 1/2 tsp.  garam masala powder
• Pinch of each ( green cardamom, nutmeg & mace; ground )
• 2 tbsp.  fresh coriander leaves, chopped

Method :

• Grind chickpeas, coconut and poppy seeds to a fine powder.
• Combine all ingredients of Muthian / Kabab in a large bowl. Mix well and let stand 1/2 an hour to blend flavors.
• Take a small portion of the mixture in your hands. With wet hands, shape mixture into thin sausage shapes about 4" long. Set aside. 
• Heat oil in a pan. Add sliced onion and fry on medium heat till light brown.
• Remove from oil and drain on absorbent paper.
• Combine yoghurt, cumin seeds and fried onions in a blender and blend to a smooth paste.
• Add ginger garlic paste, black pepper, cloves, cardamoms, cinnamon stick in the pan and fry for few seconds.
• Add coriander powder, red chillies powder, turmeric powder and salt.
• Stir and add the blended paste.
• Add ( 1/2 cup ) water and cook, covered, on medium heat till water dries and the sides leave oil.
• Now add the prepared Muthian / Kabab in a single layer over curry.
• Cook on low heat, moving the pan occasionally for 15-20 minutes or until kabas are done.
• Add little water, if the gravy is very thick and bring to a boil.
• Sprinkle garam masala, cardamom, nutmeg & mace powder.
• Transfer to a serving bowl. Garnish with chopped coriander leaves.
• Serve hot with Naan / Chappati.

Note :

• Don't stir kababs with spoon as they are tender and can break. Just move the pan occasionally to turn the kababs. Kababs will leave water during cooking, cook till water dries out and kababs are cooked through. 
• The amount of water added to the curry depends on how thick you want the curry to be.

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Thank you for stopping by. Hope you enjoy the recipe!!!