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1 kilogram of Beef (Keema) (finely minced)
1 tsp. Red Chilli Powder (Pisi Lal Mirch) (crushed)
½ tsp. Black Pepper (Pisi Kaali Mirch) (coarsely ground)
1 tsp. Coriander (Dhania) (coarsely ground and roasted)
1 tsp. Cumin Seeds (Sufaid Zeera) (roasted and finely ground)
4 Green Chillies (Hari Mirch) (finely chopped)
1 medium Onion (finely sliced)
4 Tomatoes (finely chopped)
1 bunch of Fresh Mint Leaves (Podina) (finely chopped)
1 bunch of Fresh Coriander Leaves (Hara Dhania)
Salt (to taste)
1 Egg
½ cup Dalda Oil or any Cooking Oil


Mix all of the ingredients with minced beef and knead mixture well. Set aside for 15 to 20 minutes.

Take about 1 ¼ tbsp. of meat mixture in your hand. Place it in center of palm. Roll it to form a smooth ball. Flatten the ball by pressing firmly between your palms. These kabas should be a little bigger in size than usual round kababs.

Heat oil in frying pan. When oil gets hot lower heat and fry kababs until well done.

 

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