Cooking time: 40 minutes
Serves: 4 persons
- 1 lb ground beef (squeeze out all water)
- 2 medium onions chopped (squeeze out all water)
- 2 large green chilis (chopped)
- 1 and 1/4 tsp salt
- 1/4 tsp black pepper
- 1tsp ajwain
- 2 tsp corn flour
- 1 egg
- 1 tbsp soy sauce
- 1 tbsp oil
- 1/3 cup oil
- 3 medium onions (finely sliced)
- 1 tsp cumin seeds
- 1 tsp garlic paste
- 3 large tomatoes (finely sliced)
- 1 tsp crushed red chilis
- 1 tsp turmeric powder
- 1 and 3/4 tsp salt
- 1/2 bunch cilantro (chopped)
- 2 inch piece ginger (cut in to sticks)
- 1 green chili (cut in to 1/2 inch pieces)
Tip: For best results, use measuring utensils.
- Take ground beef and chopped onions and squeeze out all water by pressing with your palms and add in a bowl with all kebab ingredients except oil. Mix them well with your hands and keep aside.
- Take a karahi, add 1/3 cup oil and put on high heat for a minute, add onions, fry them until they soften and are little golden (about 5 minutes). Now add cumin seeds and cook for another minute.
- Add tomatoes, salt crush chilis, turmeric powder, stir fry until oil separates. Turn off heat and keep aside.
- Take a frying pan, add 1 tbsp oil, put on medium heat, once oil is hot, make kebabs out of the ground meat mixture and add in the frying pan as you go along and give them a little golden color as shown in the picture above (about 18 kebabs).
- Add all kebabs in the karahi along with the masala from the frying pan.
- Mix it well carefully with all masala and let it simmer on very low heat for 5 to 10 minutes. Garnish before serving with ginger, some cilantor and green chili.
Enjoy with naan and zabardast chutni.