Heat butter in a pan and sauté onions and garlic for 5 minutes.

Add paprika and caraway seeds and cook for an additional 3 minutes.

Mix in mushrooms and cook for 2 minutes more.

Add tomatoes and chicken stock to the pan and bring to a boil.

Reduce heat to a simmer and add frozen K&N's Kafta Kabab. Simmer for 8-10 minutes with the lid on.

Remove the lid and reduce liquid to a sauce consistency by boiling on high flame for 5-10 minutes, stirring frequently.

Mix in sour cream and season with salt if required.

Sprinkle with chopped fresh parsley and serve hot.