Handi Kabab(Recipe)

Handi Kabab Handi Kabab(Recipe) Method:
In a mincer combine: meat, ready fried onions, garlic, ginger paste, garlic paste, papaya paste, cumin powder, garam masala powder, coriander/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.
Directions 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 curd 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
Degree of Difficulty: Medium
Recipe Category: Main Course Mutton/Beef/Lamb & Kabab/Grill
Recipe Ethnic Group: Pakistani
Ingredients:

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 Cilantro/Coriander Leaves (Hara Dhania) (chopped)

100 grams of Gram Flour (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. of Ginger Paste (Pisi Adrak)

1 tsp. of 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 Whole Black peppers (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. of Ginger Paste (Pisi Adrak)

1 tsp. of Garlic Paste (Pisa Lehsan)

6 grams of Curd

50 ml of Tomato Puree

2 tbsp. or 30 ml of Cooking Oil

Ingredients for filling
6 Egg Yolks (Anday Ki Zardi) (hard-boiled & minced)
50 grams of Dried Plums (minced)

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Posted by Sana Iqbal on Jan 29th, 2010 and filed under Food & Recipes, Others Stuff. You can follow any responses to this entry through the RSS 2.0. You can leave a response by filling following comment form or trackback to this entry from your site