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How To Make Kabab Ka Salan

You'll want to freeze some kababs for later.

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.

Zainab Shah

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Here's everything you'll need:

Zainab Shah

+ 1 cup of beef stock (not pictured)

You can find a how-to below, and the complete recipe and instructions at the bottom of this post.

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.

Zainab Shah

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Then use that mixture to form the kababs.

Zainab Shah / Via instagram.com

Wet the palms of your hands so the meat doesn't stick. (You can freeze some of these to eat later. Fried kababs = an excellent snack.)

Heat a few tablespoons of oil in a nonstick frying pan and add the kababs in a single layer.

Zainab Shah
Zainab Shah

Make sure the oil is hot enough before you add them.

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Flip the kababs when they're evenly seared on one side — after about 3 minutes or so.

Zainab Shah

Then cook them for another 3 to 4 minutes on the other side.

Once cooked through, set them aside.

Zainab Shah

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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.

Zainab Shah

Heat a couple of tablespoons of oil in a wok or deep pan — then add onions, stir, and cook until they're golden brown.

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Then add cumin and stir.

Zainab Shah

Add tomatoes, salt, and red chili powder.

Zainab Shah

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After a few minutes, when the tomatoes have broken down, stir in the bell pepper.

Zainab Shah

Then add the beef stock.

Zainab Shah

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Stir and let it simmer till it's reduced to your desired consistency.

Zainab Shah

Add the kababs back in, simmer for a few minutes, garnish with cilantro, and serve with naan.

Zainab Shah

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.

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