This recipe is a part of a complete Pakistani-style Eid lunch, traditionally eaten at the end of Ramadan, to close out the holy month of fasting. Find the entire menu here.
Here's everything you'll need:
Chop up onion, tomato, mint leaves, and coriander. Add to ground beef along with all the masalas, ginger and garlic paste, bread crumbs and eggs — and mix well.
Then use that mixture to form the kababs.
Heat a few tablespoons of oil in a nonstick frying pan and add the kababs in a single layer.
Make sure the oil is hot enough before you add them.
Flip the kababs when they're evenly seared on one side — after about 3 minutes or so.
Once cooked through, set them aside.
For the salan: Chop up an onion, bell pepper, and the rest of the tomatoes. Then measure out the masalas, cumin seeds, and beef stock.
Heat a couple of tablespoons of oil in a wok or deep pan — then add onions, stir, and cook until they're golden brown.
Then add cumin and stir.
Add tomatoes, salt, and red chili powder.
After a few minutes, when the tomatoes have broken down, stir in the bell pepper.
Then add the beef stock.
Stir and let it simmer till it's reduced to your desired consistency.
Add the kababs back in, simmer for a few minutes, garnish with cilantro, and serve with naan.
Kabab Ka Salan
Serves 4–6
INGREDIENTS
For the kebabs
500 grams mince beef or lamb
1 onion, finely chopped
1 tomato finely chopped
3 tablespoons bread crumbs
1 heaping teaspoon red chili powder
3/4 teaspoon salt
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon chili flakes
1 tablespoon ginger paste
1 tablespoon garlic paste
1/2 bunch of mint leaves, finely chopped
1/2 bunch of cilantro, finely chopped
2 eggs
Vegetable oil for frying
For the salan
1 medium-sized onion, chopped into 1/8ths
3 tomatoes finely chopped
1/2 teaspoon cumin
1 bell pepper chopped into 1/8ths
1 cup beef stock
2 tablespoons vegetable oil
For the garnish
Chopped cilantro
PREPARATION
For the kebabs
In a large bowl mix all the ingredients for the kebabs. Using your hands, form small, flat, round discs, 2 inches in diameter. Fry in hot oil 3 to 4 minutes per side and set aside.
For the salan
Heat a couple of tablespoons of oil in a deep-frying pan or wok. Add the onions, stir, and fry until they're golden brown. Add cumin and stir another minute. Add tomatoes and masalas and stir occasionally until the tomatoes are broken down and the oil starts to separate. Add the chopped bell pepper. Add the beef stock and cook down until you've reached your desired consistency for the salan. Add the kebabs, sprinkle with cilantro, and serve with naan or rice.
