Pakistani Kebabs

Posting after two weeks of the desert marathon and it feels good to be introducing you all to this spicy delicious Pakistani kebab. I do miss the madness in my kitchen of that whole one week but also slightly relieved that it’s over.  Phew!

This is the second recipe that I am sharing of my friend Afreen. She gave me this simple recipe last year and since then I’ve been making it pretty frequently. Usually potatoes act like the binding agent in cutlets but here it’s the meat alone that binds itself together to form a melt-in-the-mouth consistency. There might be few cracks or a proper shape might not form, don’t bother, as it’s meant to be that way due to its soft texture. Because they’re so effortless to make, you can choose to cook this one in huge batches either for parties/get together, or even just for family, stash it away in the fridge and fry whenever required.

Ingredients:

½ kilo mince/kheema (mutton)

2 medium onions

2 Sticks of cinnamon

Few cloves

3-4 dry red chillies

Few cloves of elaichi

1 tsp Garam masala powder

1tsp cumin powder

2tsp coriander powder

1 bunch fresh mint leaves

1 bunch fresh coriander leaves

Salt to taste

Steps:

1: In a bowl add the mince and all the remaining ingredients together and mix well.

2: In a deep non stick pan, add oil and cook the mince mixture till all the water dries up. Make sure the mince is completely cooked.

3: Once it cools, grind the mince and shape them into kebabs or patties and leave them in the freezer for 10-15 minutes.

4: In non stick pan/tawa, add just a tsp of oil and fry the kebabs till for about 2 min on each side.

5: Serve hot with chapattis or any sauce/mint chutney.