Ingredients
- 500 g minced meat beef or lamb
- 1 tbsp raw papaya paste acts as a tenderizer
- 1 tsp red chili powder
- 1 tsp garam masala or all-spice powder
- ½ tsp ground mace
- A pinch of saffron soaked in 1 tbsp warm water or milk
- 2 tbsp yogurt
- 1 tsp chili paste
- 1 tsp ginger paste
- 1 tsp kabab spice mix including black pepper, kabab chini (Cubeb, and nutmeg)
- 1 tbsp ghee for mixing
- 1 piece of hot charcoal for smoking
- 1 additional tbsp ghee for smoking process
- 2 tbsp ghee or oil for frying
Instructions
- Prepare the Meat Mixture: In a large mixing bowl, combine minced meat with raw papaya paste, red chili powder, garam masala, ground mace, saffron, yogurt, chili paste, ginger paste, and kabab spice mix. Add 1 tbsp ghee and mix thoroughly until all ingredients are well combined. Cover the bowl and let the mixture marinate for at least 2 hours (for best results, marinate overnight in the refrigerator).
- Infuse with Smoky Flavor: Once marinated, make a small indentation in the center of the meat mixture.Heat a piece of charcoal until red hot, using tongs. Place the hot charcoal in the indentation and pour 1 tbsp ghee over it. Immediately cover the bowl with a lid to trap the smoke and let it sit for 5-10 minutes. Once done, carefully remove the charcoal and discard it.
- Shape and Cook the Kababs: Take portions of the mixture and shape them into small flat kababs or patties. Heat 2 tbsp ghee or oil in a large skillet over medium heat. Place the kababs in the pan and cook for about 3-4 minutes per side until golden brown and fully cooked. Remove from heat and place on paper towels to drain any excess oil.
- Serve and Enjoy!
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