Cooking time 1 and half hour
Dam kabab is made with the blend of home spiced Chicken, Lamb or Beef whatever you like more, (they look like seekh kabab though they are not) along with thick sliced onion rings and tomatoes. They are called dum beacause they are made on dam is low flame.
Dum Kabab is just your normal kababs that are cooked in a tomato and onion masala. They get the dum part of their name from the process of smoking them with a piece of charcoal at the end but its optional. It adds such great flavor that you’ll be making this very often.
Dum Kabab can be ready in approximately 30 Minutes. Follow all the steps recommended by me to get a perfect dish.
Ingredients
For Kabab
- Lamb Minced chopped ½ kg
- Salt 1 tbspoon
- Red Chili Powder 1 tbspoon
- Garam Masala 1 tes
- Green Chili 2 tbs
- Coriander Chopped
- onion 1 small finely chopped
- Cooking Oil for frying ½ CupIngredients for Garevi:Medium size Onion 2
- Tomato 3 medium
For Masala
- 5 onion medium size
- 4 tomatoes
- Crushed Red Chili As per taste
- Salt As per taste
- Turmeric Powder ½ Tea Spoon
- Coriander Powder 1 Tea Spoon
- Cooking Oil ½ Cup
- Coal for steam(optional)
Mathod
Make the mixture of salt, red chili powder, garam masala powder, green chili, coriander, ginger garlic paste and chopped lamb and roll into seekh kabab shape. Than fry these rolls in cooking oil till they get light brown.
Well brown the onion in cooking oil than add tomato and ginger garlic paste in it. Add salt, red chili powder, coriander powder and turmeric powder and continue frying.
Than put kababs in it and cook on light flame for five minutes. Than steam with coal. Serve after adding garam masala powder , coriander, green chili and ginger.
