Nawab Kabab Curry Recipe - Keema kababs in rich nawabi curry.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Mutton mince (keema), Ginger paste

Cuisine : Punjabi

Course : Main Course_Mutton

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Nawab Kabab Curry

Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.

Nawab Kabab Curry Recipe - How to make Nawab Kabab Curry


Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : High


  • Mutton mince (keema) 250 grams

  • Ginger paste 1 tablespoon

  • Garlic paste 1 tablespoon

  • Green chillies chopped2

  • Salt to taste

  • Garam masala powder 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Butter 1 tablespoon

  • Oil 2 tablespoons

  • For gravy

  • Oil 2 tablespoons

  • Cumin seeds 1/4 teaspoon

  • Green cardamom 2-3

  • Cinnamon 1 inch stick

  • Cloves 4-5

  • Onions chopped2 medium

  • Garlic paste 2 teaspoons

  • Ginger paste 2 teaspoons

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Garam masala powder 1/4 teaspoon

  • Tomato puree 1/2 cup

  • Cream 1/4 cup


  • Rice tempered1 1/2 cups


Step 1

For the gravy heat oil in a non stick pan, add cumin seeds, green cardamoms, cinnamon, cloves and onions and sauté till well browned.

Step 2

Meanwhile for the kababs place keema in a bowl, add garlic paste, ginger paste, green chillies, salt, garam masala powder, red chilli powder and butter and mix well.

Step 3

Add garlic paste, ginger paste, turmeric powder, red chilli powder, garam masala powder and tomato puree to the pan and mix well. Let the gravy cook on medium heat.

Step 4

With dampened hands pat the keema mixture onto skewers to make seekh kababs.Heat 2 tbsps oil in another non stick pan, place the skewers in it and cook on medium heat.

Step 5

Add ½ cup water to the gravy and continue to cook. Add salt and mix.Rotate the skewers, drizzle a little more oil and cook.Add cream to the gravy and mix. Cook the kababs till cooked evenly all around.

Step 6

Make a bed of rice tempered with cumin seeds and mixed with salt, lemon juice and coriander leaves. Keep the seekhs on the rice. Drizzle the gravy over and serve immediately.