Kebab means minced meat or minced meat. In India, minced meat is most common from goat. Beef, as you know, is relatively rare and chicken is most often used whole, with bones and without skin.
Generally, Kashmiri garam masala contains fewer spices than my homemade one, if you bought mine from me or in the online store , you can use a little less. Remember that you should use half of the spices in the kofta and the rest in the sauce.
KASHMIRI KEBAB
400 g minced meat
1 tablespoon oil
2 tablespoons kefir
1½ tsp ginger powder
1 tsp chili powder
1½ tsp fennel seeds
1 tsp garam masala
1 teaspoon salt
Procedure:
- Remove the husk from the cardamom pods and grind the kernels together with the fennel seeds.
- Mix all the spices, oil and kefir into the minced meat and shape into small, oblong sausages.
- Cook in a frying pan or in the oven at 225 degrees for 15 minutes until the kebabs are cooked through.
- Garnish with spring onion rings, cherry tomatoes or fresh chili rings when serving. Can be served as tapas, as a filling in nan or as a finger food with chutney and raita .
Good fun 
