Back to 10 servings Spices and aromatics 3 tbsp coriander seeds, dry-roasted, coarsely ground 2 tbsp cumin seeds, dry-roasted, coarsely ground 2 bay leaves, dry-roasted with the seeds 3 tbsp dried pomegranate seeds (anardana), optional, for tang 1 tsp carom seeds (ajwain), optional 0.5 tsp turmeric 1 tsp black pepper, coarsely ground 2 tsp chili flakes, adjust to taste 1 tbsp dried fenugreek (kasoori methi), or 2 tbsp fresh fenugreek, chopped Binding 6 tbsp wheat flour (atta) or gram flour (besan), dry-roasted until fragrant and slightly darker 1 large onion, finely diced; red preferred 2 medium tomatoes, seeds and wet insides removed, finely diced 8 garlic cloves, minced 1 tbsp ginger, minced 4 green chilies, chopped 3 tsp salt, or to taste 1 handful coriander, chopped 2 eggs Meat 2.2 lb ground beef, finely minced, at least 20% fat; mutton or lamb also work oil or beef tallow, for frying
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1 Step 1: Dry-roast the coriander seeds, cumin seeds and bay leaves over medium-high heat until fragrant, then coarsely grind and place in a large bowl.2 Step 2: Dry-roast the wheat or gram flour in the same pan, stirring constantly, until fragrant and slightly darker, then add it to the bowl.3 Step 3: Add the onion, tomatoes, garlic, ginger, green chilies, pomegranate seeds, chili flakes, black pepper, turmeric, carom seeds, salt, fenugreek, coriander and eggs to the bowl and mix well.4 Step 4: Add the ground beef and work it in lightly with your hands until evenly incorporated; do not overwork it.5 Step 5: With damp hands, shape the mixture into large, flattened patties with no air pockets.6 Step 6: Heat enough oil or tallow to coat the base of a pan over medium heat. Fry 3-4 kababs at a time, 6-8 minutes per side, until golden and cooked through to the center (160°F / 71°C for ground meat), without overcrowding.7 Step 7: Drain briefly on paper towels and serve hot with naan, a salad and chutney.getsaucepan.com/r/6166a045-3f49-5369-86cb-18443440d10d
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