Ground meat kabaabs
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Onion, chopped |
| 1 | tablespoon | Besan flour |
| 1 | teaspoon | Ground Cumin |
| 1 | teaspoon | Chirongi nuts |
| 6 | Almonds | |
| 1 | teaspoon | Poppy seeds |
| 450 | grams | Lean Braising steak |
| ½ | teaspoon | Papaya pulp or meat tender. |
| ½ | teaspoon | Salt |
| 1 | large | Clove Garlic, crushed |
| ½ | teaspoon | Ground Ginger |
| 1 | teaspoon | Lime juice |
| 1 | teaspoon | Garam Masala |
| 1 | Egg | |
| 1 | tablespoon | Oil |
Directions
This dish takes about 1 hour to prepare. Cook the onion briskly without any oil in a heavy-based or non-stick frying pan until transparent. Roast the besan flour and grond cumin together, then remove them from the pan and roast the chirongi nuts, almonds and poppy seeds; grind these ingredients together.
Mince the meat to a fine paste with all the remaining ingredients apart from the egg and oil. Mix the egg thoroughly into the meat paste, then make small sausage shapes from this mixture. These should be fixed on to skewers and (ideally) they should be cooked over charcoal. Alternatively, lightly brush the kabaabs with oil and cook them under a hot grill. Turn the kabaabs several times during cooking. Serve with a salad and thinly sliced onions.
Compiled by Teresa Elliot
Gold Coast, Australia :)
From: Imran Chaudhary Date: 09-16-94