Kafta Kababs
by #Munira Kamal
Ingredients
Beef mince 1 kg
ginger garlic paste 1 tbsp
Whole ginger 1/2 inch piece
green chillies small 10 to 12(I used more)
Onion 1 medium finely chopped
Lemon 1 whole (remove skin and seeds)
Cumin seeds 1 tbsp
Crushed red chillies 1 1/2 tbsp
Almonds 16 to 18
Black peppercorns 1 tbsp
roasted chickpeas 4 tbsp (chanay)
All spices powder 1 Tsp
nutmeg and mace 1/2 tsp each
Green cardamom 8
Papaya paste 1 1/2 tbsp
Greek yoghurt 1/2 cup
Almond butter 1 tbsp (optional)
Salt to taste
Grind all the whole spices and mix all above-mentioned ingredients in the beef mince. I used one whole lemon without seeds and skin, this gives a tangy flavour to the kababs. Let it rest for at least 1 hr or more. If you think your mince is not very fine then just grind it in a processor for a few seconds. Make kababs with wet hands and fry them on medium heat.
Just one tip if you microwave the kababs for one min. before frying, they don't break and hold their shape. All the juices get trapped inside and the kababs don't leave much water while being fried.
You can adjust the number of chillies as per your liking, here I used more.
BBQ chutney
Boil imli in water and take out seed use one cup of Imli paste
One bunch of podina
8 small green chillies
8 round red chillies
One large tomato
Zeera 1tsp
3 to 4 desi garlic pieces
Blend them all
Later add
Salt to taste
Tags:
Mutton / Beef