Pairs well with Ultimate Chapli Kabab
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Ultimate Chapli Kabab
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A traditional Pakistani spiced beef mince kabab recipe with a unique blend of spices, fresh herbs, and beef fat for frying, resulting in flavorful and juicy kababs.
00:00:30 total
Serves 8
medium
Meat Main Course
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Ingredients
- Cooking oil - 2 tsp (for frying omelet)
- Eggs - 3 (2 whisked + 1 whole) (whisked, for mixture and omelet)
- Onion - 3 medium (medium, finely chopped and squeezed)
- Green chilli - 10-12 (chopped)
- Beef mince - 500 g (with 30% fat)
- Ginger garlic paste - 1 tbsp (fresh)
- Fresh coriander - 2 tbsp (chopped)
- Dried pomegranate seeds (Anardana) - 1 tbsp (crushed)
- Coriander seeds - 1.5 tbsp (crushed)
- Red chili - 1 tbsp (crushed)
- Cumin powder - 1 tsp
- Salt - 0.5 tbsp (or to taste)
- Garam masala powder - 1 tsp
- Carom seeds (Ajwain) - 1.5 tsp (crushed)
- Black pepper powder - 0.5 tsp
- Maize flour (Makai ka atta) - 1 cup
- Tomato - 2 medium (deseeded and chopped)
- Beef fat (Charbi) - 500 g (for frying and fat rendering)
Instructions
- Prepare omelet: In a frying pan, add cooking oil and fry an omelet from both sides. Set aside.
- Prepare onion and chillies: Chop onions finely in a chopper and squeeze out excess water by hand. Chop green chillies and set aside.
- Mix kabab ingredients: In a bowl, combine beef mince, chopped onion, green chillies, ginger garlic paste, fresh coriander, crushed dried pomegranate seeds, crushed coriander seeds, crushed red chili, cumin powder, salt, garam masala powder, crushed carom seeds, and black pepper powder. Mix well.
- Add eggs and maize flour: Add one whole egg and maize flour to the mixture and mix thoroughly.
- Refrigerate mixture: You can refrigerate the mixture for up to 1 day at this point.
- Add tomato and omelet: Before frying, add chopped tomato and the cooked omelet (cut into pieces) to the mixture. Mix well, cover, and refrigerate for 30 minutes.
- Render beef fat: In a frying pan, add beef fat and cover on low flame. Allow fat to melt and drain out, stirring occasionally. Remove muscle fat trimmings and set aside.
- Shape kababs: Dip hands in ice-cold water, grease hands with oil, and shape the mixture into equal-sized kababs (about 150 g each). This recipe makes approximately 8 kababs.
- Fry kababs: Heat the rendered beef fat and fry the chapli kababs on medium-low flame until cooked through and browned on both sides.
