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Pakistani Seekh Kebab Stew
A rich and aromatic stew featuring tender, spiced seekh kebabs simmered in a flavorful tomato and onion gravy. This dish offers a comforting and deeply satisfying taste of Pakistani home cooking, perfect for a hearty meal.
🧂 Ingrédients
- 500 g Ground beef or lamb
- 1 large Onion, finely chopped
- 2 tbsp Ginger-garlic paste
- 2 Green chilies, finely chopped
- 1/4 cup Cilantro, chopped
- 1 tsp Garam masala
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 1/2 tsp Red chili powder
- to taste Salt
- 3 tbsp Oil
- 400 g Tomatoes, pureed
- 100 g Yogurt, plain
- 1 cup Water
- 2 tbsp Fresh mint leaves, chopped (for garnish)
- 2 tbsp Fresh cilantro, chopped (for garnish)
👨🍳 Instructions
- 1
For the seekh kebabs: In a bowl, combine ground meat, half of the finely chopped onion, ginger-garlic paste, chopped green chilies, chopped cilantro, garam masala, cumin powder, coriander powder, red chili powder, and salt. Mix well.
💡 Conseils de pro: Ensure all ingredients are thoroughly mixed for even flavor distribution in the kebabs. - 2
Shape the mixture into long, thin kebabs (seekh). You can use skewers or just shape them by hand.
💡 Conseils de pro: Moisten your hands with a little water to prevent the meat from sticking. - 3
Heat 2 tablespoons of oil in a large pot or Dutch oven over medium-high heat. Sear the seekh kebabs on all sides until browned. Remove from the pot and set aside.
💡 Conseils de pro: Browning the kebabs adds depth of flavor to the stew. - 4
In the same pot, add the remaining 1 tablespoon of oil. Add the remaining finely chopped onion and sauté until golden brown.
💡 Conseils de pro: Caramelizing the onions will form the base of the gravy's flavor. - 5
Add the ginger-garlic paste and sauté for another minute until fragrant.
💡 Conseils de pro: Cook the ginger-garlic paste well to avoid a raw taste. - 6
Pour in the pureed tomatoes and cook for 5-7 minutes, stirring occasionally, until the oil starts to separate from the masala.
💡 Conseils de pro: This step is crucial for developing the tomato base of the curry. - 7
Stir in the yogurt and cook for 2-3 minutes, ensuring it's well incorporated.
💡 Conseils de pro: Add yogurt on low heat to prevent curdling. - 8
Add the browned seekh kebabs back into the pot. Pour in the water, bring to a simmer, then reduce the heat to low, cover, and cook for 45 minutes to 1 hour, or until the kebabs are tender and the gravy has thickened.
💡 Conseils de pro: Simmering on low heat allows the flavors to meld and the kebabs to become very tender. - 9
Adjust salt and spices if needed. Garnish with fresh mint and cilantro before serving.
💡 Conseils de pro: Serve hot with naan, roti, or rice.
💡 Conseils de pro
- ✓For a spicier stew, add more green chilies or red chili powder.
- ✓If the gravy becomes too thick, add a little more hot water.
- ✓You can also shallow-fry the kebabs before adding them to the stew for a crispier texture.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a few whole spices like cardamom pods, cloves, and a cinnamon stick to the oil when sautéing the onions for a more complex aroma.
- Stir in a tablespoon of kasoori methi (dried fenugreek leaves) towards the end of cooking for an authentic touch.
- For a creamier gravy, you can add a splash of heavy cream in the last 10 minutes of cooking.