Kabaab Chutney recipe by Naseema Zulfi Khan

Ingredients

• 1 kg mutton or beef mince
• 1 large, onion ( half grated and half sliced and fried) drain the oil out
• 1 teaspoon ginger garlic paste
• ½ teaspoon garlic paste
• 1 tablespoon green or red chilli paste or you can use red powdered chilli
• 2 teaspoon dhana jeera
• 1 full teaspoon tumeric
• 1 full teaspoon salt
• Chopped green dhania (coriander)
• Little shallot and mint optional
• 3-4 tablespoon oil
• ½ sliced onion
• Add ½ teaspoon mustard seeds
• ½ teaspoon jeera seeds
• Few curry leaves
• 2 slitted fresh green or red whole chilli
• Few sliced garlic or ¼ teaspoon crushed garlic or paste
• Add 1 heaped teaspoon Kashmiri masala
• ¼ teaspoon tumeric
• Salt to taste
• Little chilli. Powder
• 3-4 grated tomatoes
• 3 tablespoon tomato puree
• Add little milk mix to a smooth mash
• As soon as it turns light gold in colour add little whole jeera seeds
• Add to. Mash mix well add little chopped green dhania (coriander)
• Can fry in medium heat oil or grill