Recipe Index

Ingredients

• 1 pound 80/20 ground beef
• 1/2 red onion, finely diced
• 1 serrano chili, finely diced
• 1 to 2 tablespoons cilantro, finely chopped
• 2 green onions, finely chopped
• 3 mint leaves, finely chopped
• 2 crushed tomatoes
• 1 tablespoon garlic paste
• 2 teaspoons ginger paste
• 1 large egg
• 1/4 cup cornmeal
• 2 teaspoons chili powder
• 2 teaspoons paprika
• 2 teaspoons cumin
• 2 teaspoons coriander
• 2 teaspoons garam masala
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon red chili flakes
• 1/8 teaspoon cardamom
• ghee, for frying

Method

1. Put the ground beef in a bowl with the red onion, serrano chili, cilantro, green onions, mint, crushed tomatoes, garlic paste, ginger paste, egg, cornmeal, chili powder, paprika, cumin, coriander, garam masala, salt, black pepper, chili flakes and cardamom, and mix thoroughly by hand.
2. Heat a pan over medium heat and add enough ghee to shallow fry.
3. Shape the mixture into large, thin patties, keeping in mind they will shrink as they cook.
4. Lay the patties in the hot ghee without crowding and cook 3 to 4 minutes on the first side until golden and crisp at the edges.
5. Flip and sear the second side until browned and cooked through.
6. Serve the kabobs hot with plain yogurt, chutney and rice.

Prep: 30 min · Cook: 15 min · Total: 45 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data