Back to 10 servings spices 3 tbsp coriander seeds, toasted and coarsely ground 1.5 tbsp cumin seeds, toasted and coarsely ground 0.5 tsp carom seeds (ajwain), optional, toasted and coarsely ground 0.5 tsp black peppercorns, toasted and coarsely ground 2 tbsp dried pomegranate seeds (anardana), lightly crushed; pomegranate powder or molasses can substitute meat 2 lb ground beef, about 20% fat; lamb or mutton also work seasoning 2 tsp crushed red pepper flakes 1 tsp garam masala 1.25 tsp salt, adjust after a test fry binding 1.5 tbsp cornmeal, gram flour (besan) is the fallback 1 large egg, beaten; added just before shaping aromatics 2 tbsp fresh cilantro, finely chopped 1 tbsp fresh mint, finely chopped 3 cloves garlic, minced 1 tbsp fresh ginger, minced 2 green chilies, finely chopped vegetables 1 small tomato, finely diced, seeds and excess juice discarded; added just before shaping 1 small red onion, finely diced, juices squeezed out; added just before shaping frying neutral oil, for shallow frying (canola, sunflower or rapeseed)
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1 Step 1: Toast the coriander seeds, cumin seeds, carom seeds and black peppercorns in a dry skillet over medium heat for 2-3 minutes, stirring, until fragrant. Cool, then grind coarsely with the pomegranate seeds in a spice grinder or mortar; keep it coarse, not powdered.2 Step 2: In a large bowl, combine the beef with the ground spice mix, garam masala, crushed red pepper, salt, cornmeal, cilantro, mint, garlic, ginger and green chilies. Mix with your hands until evenly blended and slightly sticky.3 Step 3: Cover and refrigerate for at least 30 minutes, or up to overnight, so the flavors develop and the patties hold their shape.4 Step 4: Add the egg, diced tomato and squeezed red onion to the chilled mixture and knead for 2-3 minutes until evenly distributed and the mixture binds. If it feels wet, add another tablespoon of cornmeal.5 Step 5: Heat about 1/4 inch of oil in a large skillet over medium-high heat. Test-fry a small spoonful of the mixture and adjust the salt if needed.6 Step 6: Shape the mixture into rough, flat rounds about 4 1/2 inches across and about 1/3 inch thick, with uneven edges. Dampen your hands or grease them lightly so the meat does not stick.7 Step 7: Fry the kababs in a single layer for 3-4 minutes, pressing lightly with a spatula, until the underside is deep brown. Flip carefully and cook another 3-4 minutes until crisp and charred at the edges and cooked through in the center, reaching 160°F (71°C) inside.8 Step 8: Drain the kababs on paper towels. Garnish with chopped cilantro and serve hot with lemon wedges, naan and mint chutney or raita.getsaucepan.com/r/d96a788d-a407-5225-a3c3-b4c34129690a
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