Ingredients
- 6 tablespoon coriander seeds
- 2 tablespoon cumin seeds
- 3 bay leaf whole
- 6 tablespoon wheat flour or gram flour atta or besan
- 1 large onion finely diced
- 2 medium tomatoes all the seeds and insides removed, finely diced
- 8 cloves of garlic minced
- 1 tablespoon ginger minced
- 4 chopped green chillies
- 3 tablespoon dried pomegranate seeds anardana
- 2 teaspoon chilli flakes
- 1 teaspoon black pepper ideally coarsely ground
- 0.5 teaspoon turmeric
- 0.25 teaspoon carom seeds ajwain
- 3 teaspoon salt or to taste
- 1 tablespoon dried fenugreek kasoori methi OR 2 tablespoon fresh fenugreek, chopped
- 1 handful of coriander chopped
- 2 eggs
- 2.2 lb (1 kg) minced meat, finely minced and at least 20% fat
- Oil or beef tallow for frying
Instructions
- Gently preheat a dry pan over a medium to high heat, then add the coriander seeds, cumin seeds and bay leaf. Stir this gently in the pan, allowing the seeds to toast. Once the spices become fragrant and toasted, remove from the heat and grind coarsely in a coffee grinder or pestle and mortar. Ideally, you want to the spices to keep some texture and not be superfine. Set aside in a large mixing bowl.
- In the same pan, add the wheat flour/gram flour and toast this too, stirring constantly, until it too become fragrant and the colour darkens slightly. Remove from the heat and add to the same mixing bowl as the spices from earlier.
- Add in all the ingredients to the large mixing bowl, except for the minced meat and oil. Mix everything together well.
- Add the minced meat to the mixing bowl. Incorporate everything together well - you may find your hands do a better job of this than a spoon.
- Form the minced meat mixture into large patties. See the post for tips on how to form these.
- When ready to fry, heat up enough oil or tallow to cover the bottom of your pan pan. Add the kababs and fry them over a medium heat. Allow both sides to cook for about 6-8 minutes each.
- Your kababs are ready! Serve alongside some naan, a salad and chutney!
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