Handi Kabab
Handi Kabab
Ingrediants for Kabab
- 1 kilogram of Boneless Mutton or Minced Beef
- 50 grams of Ready Fried Onions
- 2 tbsp. or 30 grams of Garlic (Lehsan)
- A bunch of Fresh Coriander Leaves (Hara Dhania) (chopped)
- 100 grams of Gram Flour (Besan) (roasted)
- 2 tsp. or 10 grams of Cumin Powder (Pisa Zeera)
- 2 tsp. or 10 grams of Garam Masala Powder
- 1 tsp. or 5 grams of Mace/Cardamom Powder (Ilaichi Powder)
- Salt (to taste)
- 1 tsp. Ginger Paste (Pisi Adrak)
- 1 tsp. Garlic Paste (Pisa Lehsan)
- 2 tbsp. or 30 grams of Raw Papaya Paste (Pisa Kachcha Papita)
Ingredients for Sauce
- 1 kilogram of Mutton Bones
- 50 grams of Ready Fried Onions
- 4 Bay Leaves
- 5 Cloves (Loung)
- 5 Peppercorns (Saabut Kaali Mirch)
- 2 Cinnamon Sticks (Dal Cheeni)
- 4 Small Cardamoms (Choti Ilaichi)
- 2 Big Black Cardamoms (Bari Kaali Ilaichi)
- 1 tsp. or 5 grams of Garam Masala Powder
- 1 tbsp. or 15 grams of Kashmiri Chilli Powder (Kashmiri Pisi Mirch)
- 1 tsp. or 5 grams of Cumin Powder (Pisa Zeera)
- Salt (to taste)
- 1 tsp. Ginger Paste (Pisi Adrak)
- 1 tsp. Garlic Paste (Pisa Lehsan)
- 6 grams of Plain Yogurt
- 50 ml of Tomato Puree
- 2 tbsp. or 30 ml of Cooking Oil
Ingrediaents for filling
- 6 Egg Yolks (Anday Ki Zardi) (hard-boiled & minced)
- 50 grams of Dried Plums (minced)
Preperation for Kabab
- In a mincer combine: meat, ready fried onions, garlic, ginger paste,
garlic paste, papaya paste, cumin powder, garam masala powder, cilantro
leaves, cardamom powder and salt. - Mince together until it is well minced and mixed. Take mixture out in a
dish and add roasted gram flour. Mix well. - Make lemon sized portions out of the mixture. Put a little of the
prepared egg yolk-plum filling in the center of each portion and roll each
portion into a round kabab, so as to cover the filling completely. Roll into
balls with palm and set aside.
Preperation for Sauce
- Put the bones in a handi or pot. Add the ready fried onion, ginger
paste, garlic paste, bay leaves, cloves, whole black peppers, cinnamon
sticks, crdamoms, salt and water. - Cook well for 15 minutes. Remove the bones and throw away. Add the oil
and plain yogurt and saute lightly. - Add the meat balls and cook in oven until it is almost dry or the sauce
like gravy remains. - Add Kashmiri chilli powder, tomato puree and cumin powder. Stir well.
Sprinkle garam masala powder on top.
Serving Suggestions: Serve hot with Plain Rice, Chapati Roti or Hot Nans
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