Nargisy Kababs

  • 1 kg minced meat
  • 2 medium onions, cut into large pieces
  • 1/2 cup curd
  • 1 tbsp ginger-garlic paste
  • 1 tsp red chilli powder
  • 1 tsp garam masala
  • 1/4 tsp turmeric powder
  • 1 tbsp soy sauce
  • salt as per taste
  • 1 tbsp vinegar
  • 1/4 cup
For Filling:
  • 4 boiled eggs, finely chopped
  • 1 cup coriander leaves,finely chopped
  • 1 cup mint leaves, finely chopped
  • 2 or 3 green chilies finely chopped
  • 1 tsp. chat masala
For Frying:
  • 1/4 cup besan
  • 2 eggs
  • 1/4 tsp salt
  • 1/4 tsp turmeric powder
  • Cook onions in oil until light brown .
  • Add yogurt, garlic & ginger paste, salt, red chili,garam masala, Soya sauce & vinegar to the onions and cook for 6 to 8 minutes.
  • Add mince meat to it and cook for 3 minutes. 
  • Add 1/2 cup of water in it and cook until the meat is tender and water has completely absorbed.
  • Remove from heat and put aside to become cool. 
  • Put the mince in a food processor or chopper and grind to a smooth thick paste which hold is shape.
  • Prepare the stuffing. In a bowl mix together boiled eggs, coriander, mint, green chilies,chat masala.
  • Break off 1-2 tablespoons of the mince paste.
  • Wet your palm with little water. Place the mince in the centre of your palm. 
  • Shape it into a smooth ball and then flatten it. Place 1 tbsp. of stuffing in the center.
  • Fold the sides over carefully and reshape into a smooth flat shape. Repeat with remaining mince. 
  • Stir the eggs and crumbs tougher with a fork.
  • Dip the kabab in it and shallow fry over medium heat to a crisp golden color, turning them once.
  • Remove from frying pan carefully. Serve hot chutney.

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