Cooking with B.J

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Anokhay Kabaab


-2 cups Minced beaf
-Salt To taste
-Green chillies(sliced) To taste
-Red chilli powder To taste
-Ground Peppers To taste
-Cooking oil For frying
-1 tsp Cummin seeds
-1 cup Chopped potatoes
-1 Tbsp Flour of pulse (Baisan)
-2 Tbsp Fresh carder
-1 Egg
-Mint leaves to taste
-1 Tbsp Dried carder (Sabat Dhania)

1.  Take minced beaf in a bowl.
2.  Add all other ingredients except oil.
3.  Make kabaabs of reasonable thickness and size.
4.  Deep fry on medium heat.
5.  Serve with chutney.