Ingredients

• ½ kilogram of Minced Ground Beef (Keema) 

• 1 large Onion (raw - grinded) 

• 10 to 15 Whole Red Chillies (Lal Mirch) 

• ¼ cup Bhuna Chana 

• 1 tbsp Papaya (Papita) 

• 1 tbsp Coconut (Khopra) 

• 1 tbsp Poppy Seeds 

• 1 tbsp Fennel (Sounf) 

• 1 tbsp Coriander Seeds (Dhania) 

• 1 tsp All spice 

• 1 tsp Salt 

• ¼ cup Plain Yogurt 

• 1 tsp Ginger Paste (Pisi Adrak) 

• 1 tsp Garlic Paste (Pisa Lehsan) 

• A few strands of fresh Coriander/Cilantro Leaves (Hara Dhania) (for garnish) 

• Green chilies (Hari Mirch) (chopped - for garnish) (to taste) (optional)

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Cooking Directions

• Roast all spices and grind fine with chana. Marinate minced beef with papaya, salt, ginger paste, garlic paste and all the roasted and grinded masala.

• Mix well and set in fridge for one to two hours. 

• Mix in the plain yogurt. Make round balls out of mince. Heat oil in a deep frying pan and fry kabab balls in little oil. Add ¼ cup of water and let cook on low heat until well done and water is absorbed.

• Garnish with green chillies, coriander leaves and remove on a serving dish.