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By Beef or lamb is boiled with chickpeas, ginger-garlic paste and Kausar’s aromatic spices till its tender. After it cools down, chopped onions, green chillies, mint, coriander leaves and egg is added to the mixture, which is then knead to a soft fibrous texture. Shaped into flat round patty, the kabab is then fried till golden brown on both sides and served as a snack with sweet-tangy chutney or ketchup.
Ingredietns
Method
Ingredietns
- 750 gms-1kg of minced Beef / Mutton
- 1 cup Gram Pulse (channa daal)
- 3 medium Onions
- 1 tbs Kausar Ginger Paste
- 1 Egg
- 1 cup Ghee / Oil
- 1 packet Kausar Shami Kabab masala
Method
- Cook meat with lentil, onions, ginger paste, garlic paste and Kausar Shami Kabab mix in 8-10 cups of water. Bring to boil. Cover and cook on low heat until meat is tender and water is reduced.
- When done, about 2 cups of liquid should remain in the pot. Then remove and grind the meat mixture coarsely. Add egg and knead well. Make about 20 round flat patties.
- Heat oil and shallow / deep fry the kabab evenly on both sides until brown.
English
Arabic