Beef Cream Kababs Malai Tikka


Beef Cream Kababs Malai Tikka1 ½ lb. Lamb, 2 tsp ginger & garlic, 1-2 tsp very finely minced fresh hot green chilli , 4 tsp. (1/3 c.) double cream (heavy cream) Salt, Vegetable oil for deep frying 1 lg egg, 3 oz. (1 c.) dried bread crumbs.

Beef Cream Kababs Malai TikkaMethod
Cut away and discard heavy fat 0n meat, if any .Cut meat into 1 inch cubes. Place meat in bowl with ginger, garlic, green chilli, cream and salt ; mix well. Cover and marinate for at least 3 hour’s or over night , Just before eating, pour enough oil in kandhai, wok 0r deep frying pan to a depth of 2 inches . Set on medium heat (medium low flame) .Put egg into shallow dish and beat lightly. Dip meat cubes in egg and then in bread crumbs . Cover generously with bread crumbs until encrusted . When oil is heated put as many meat cubes in heated oil that will cover the bottom of the container with 1 layer. Stir and fry until golden brown or the mead is done to your taste.

1 comment:

  1. Thanks for posting very interesting dish recipe. Please keep it up.