Kabobs in a Creamy Coconut Curry or Kabob nu Naryel waru Saak

A curry rich with coconut cream and kabobs
Ing:
1lb of ground beef
1 tbsp parsley or coriander leaves
1 tsp lemon pepper
1/2 tsp onion powder
11/2 tsp fresh ginger and garlic
1 tsp gharam masala
salt to taste
1 tbsp green chutney
For the curry
2 tbsp oil
113.5 oz can of coconut milk
1 tsp of turmeric powder
2 tbsp tomato sauce
1/2 cup whipping cream
Method
To the ground beef add the fresh ginger garlic, onion powder, lemon pepper, gharam masala, green chutney and salt. Mix the ground beef with your hand and make sure all the ingredients have incorporated really well into the meat. In a skillet add the oil and turn the heat on to med high, start rolling the ground beef into 1 to 11/2 inch balls and put them in the skillet. Once all the kabobs are rolled cover the pan for about 7 min, this should cook all the kabobs. Uncover the lid and add the coconut milk than add the tomato sauce stir well than add the turmeric and the whipping cream, do a taste test and season it with salt and garnish it with the parsly leaves.
Enjoy!