East Indian Style Spiced Kababs

Ingredients

In this East Indian adaptation of the Pakistani Chapli Kabab, we incorporate East Indian spices such as garam masala, turmeric, and cumin to enhance the flavor profile. Additionally, we use ingredients commonly found in East Indian cuisine, such as curry leaves and mustard seeds, to infuse the kababs with a distinct East Indian twist. These modifications result in a fusion dish that combines the best of both Pakistani and East Indian flavors. We alse have the original recipe for Chapli kabab, so you can check it out.

• 500g (1.1 lb) ground meat (beef or lamb) 500g (1.1 lb) ground meat (beef or lamb)
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 2 tablespoons fresh cilantro, chopped 2 tablespoons fresh cilantro, chopped
• 1 tablespoon fresh mint leaves, chopped 1 tablespoon fresh mint leaves, chopped
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon garlic paste 1 teaspoon garlic paste
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin powder 1/2 teaspoon cumin powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1/2 teaspoon coriander powder 1/2 teaspoon coriander powder
• 1/2 teaspoon mustard seeds 1/2 teaspoon mustard seeds
• 1 sprig curry leaves, finely chopped 1 sprig curry leaves, finely chopped
• Salt to taste Salt to taste
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 300 kcal / 1255 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 2g, 1g
• Protein: 28g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the ground meat, chopped onion, green chilies, cilantro, mint leaves, ginger paste, garlic paste, garam masala, turmeric powder, cumin powder, red chili powder, coriander powder, mustard seeds, curry leaves, and salt. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Divide the mixture into equal portions and shape them into flat round patties.
3. 3.
   Heat a frying pan over medium heat and add enough vegetable oil to cover the bottom of the pan.
4. 4.
   Carefully place the kababs in the hot oil and cook for 4-5 minutes on each side, or until they are golden brown and cooked through.
5. 5.
   Once cooked, remove the kababs from the pan and place them on a paper towel-lined plate to absorb any excess oil.
6. 6.
   Serve the East Indian Style Spiced Kababs hot with mint chutney or yogurt raita.

Treat your ingredients with care...

• Ground meat — Use lean ground meat for a healthier option. If using beef, choose a lean cut such as sirloin or ground round.
• Garam masala — You can either use store-bought garam masala or make your own by combining ground cinnamon, cloves, cardamom, and black pepper.
• Curry leaves — If fresh curry leaves are not available, you can use dried curry leaves as a substitute. However, fresh curry leaves provide a more vibrant flavor.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper to the kabab mixture.
• If you prefer a milder flavor, reduce the amount of green chilies used.
• Serve the kababs with a squeeze of fresh lemon juice for a tangy twist.
• These kababs can also be grilled for a smoky flavor.
• Make sure to refrigerate the kabab mixture for at least 30 minutes before shaping them into patties to allow the flavors to meld together.

Serving advice

Serve the East Indian Style Spiced Kababs as a main course with naan bread or rice. Accompany them with mint chutney, yogurt raita, and a fresh salad for a complete and satisfying meal.

Presentation advice

Arrange the kababs on a platter, garnished with fresh cilantro leaves and lemon wedges. Serve them alongside the condiments for a visually appealing presentation.