Much Needed:
for the kababs:
- 2 lb ground beef
- 1 medium onion
- 1 bunch cilantro
- 1 serrano pepper
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp red pepper flakes
- 1 tbsp ginger and garlic paste
- 1 tbsp greek yogurt
- salt and pepper to taste
for the sauce:
- 4 tbsp olive oil
- 1 large onion - thinly sliced
- 5 roma tomatoes - chopped
- 3/4 tsp nigella seeds - kalonji - black seeds
- 1/4 tsp rep pepper flakes
- 1/2 tsp turmeric powder
- 1/2 tsp coriander powder
- salt and pepper to taste
How to:
kababs:
- In a food processor, finely chop the onion, cilantro and serrano pepper. should look like a thick slightly chunky paste.
- In a bowl, add all the kabab ingredients together and mix well. Let rest for 15 mins
- Using the stick end of a wooden spoon (the rounded kind) as guide, form into 4-5 inch long sausage like shape. slide off and keep aside while forming the rest. You should be able to get roughly 25 kababs.
- Grill the kababs. 3-4 minutes per side. Alternatively, pan fry the kababs on the stove top with just a little drizzle of oil. Make sure to use a hot pan to get a nice color and crusty sear on the kabab.
the sauce: (tomato chutney)
- Heat oil and add the sliced onion.
- Saute onion till translucent, about 3 minutes, then add the rest of the ingredients for the sauce. Stir well.
- Cover and cook. Stirring occasionally. About 20 minutes. The tomatoes will release their water and a nice saucy consistency can be reached by letter the water cook out.
Kabab Karahi
- Add the cooked kababs to the gravy. Stir gently to not break the kababs.simmer for another 10-15 mins to let kababs finish cooking and the flavors to combine.
- Garnished with cilantro and green pepper.