Ingredients
- 1 kg beef (minced)
- 2 medium onions (crushed)
- 1 cup green onion (crushed)
- 1 tablespoon garlic (chopped)
- 1 tablespoon ginger (chopped)
- 1 tablespoon green chili (chopped)
- 2 medium eggs
- 1 tablespoon Himalayan pink salt (or to taste)
- 1 tablespoon coriander powder
- 1 tablespoon cumin powder
- 1 tablespoon garam masala powder
- 1 tablespoon red chili powder
- 1 tablespoon red chili flakes
- ½ cup coriander leaves (chopped)
- 2 tablespoons coriander seeds (slightly crushed)
- 1 tablespoon clarified butter or cooking oil (for frying)
Instructions
- In a large bowl, add minced beef, onion, green onion, garlic, ginger, green chili, eggs, salt, coriander powder, cumin powder, garam masala powder, red chili powder, red chili flakes, coriander leaves, and coriander seeds. Mix well until fully combined.
- Wet your hands with water and shape the mixture into 8 equal-sized round kababs.
- Heat clarified butter or oil in a frying pan and fry the kababs on medium heat until browned on both sides and fully cooked.
- Place them on kitchen paper to absorb excess oil.
- Squeeze fresh lemon over the kababs before serving. Serve hot with mint chutney. Enjoy this juicy and spicy feast! And remember “COOKING IS EASY!”
Notes
- Refrigerate the mixture for 1 hour if you are not in a hurry.
- You can substitute beef mince with chicken or mutton.
- For moist kababs, use high-fat meat. I used minced meat with 20% fat, so I only needed 1 tablespoon of clarified butter to fry all the kababs.