Heat K&N's Kafta Kabab as per instructions on label and set aside.
Heat oil and sauté onion and add garlic paste, bay leaves, green chilies, tomato puree, coriander powder, red chili powder, turmeric powder and cumin powder. Mix and add coconut milk and salt.
When curry boils, add Kafta Kababs and simmer for 1 minute.
In a separate pot add oil and sauté remaining onion and ginger. Add salt, cumin seeds, lemon zest, rice and water. Garnish with lemon and steam for 10-15 minutes on low flame.
Serve Coconut Curry Kabab with rice.