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Dum Kebab

Name: Dum Kebab
Prep time: 600 s
Cook time: 2100 s
Total time: 2820 s
Yield: 6
Ingredients: 1 pound Beef ground 70% lean meat / 30% fat raw; 1/2 Unit Onions raw; 1/2 cup Coriander (cilantro) leaves raw; 3 Units Peppers chili green canned; 10 grams Ginger root raw; 1 teaspoon Spices coriander seed; 1 teaspoon Spices cumin seed; 1 teaspoon Salt table; 1/2 teaspoon Peppers hot chili red raw; 1/4 teaspoon Spices chili powder; 1/4 cup Chickpea flour (besan); 1 Unit Egg whole raw fresh; 3 tablespoons Oil olive salad or cooking; 1 Unit Onions raw; 3 Units Tomatoes yellow raw; 1 teaspoon Garlic raw; 1/2 teaspoon Spices turmeric ground; 1/4 teaspoon Spices chili powder; 1/4 teaspoon Salt table

47'

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Not included in this recipe

Treenut

Peanuts

Gluten

Fish

Crustaceans

Dinner

Lunch

Treenut-Free

Ingredients

Servings

- 6 Portions +

Beef, ground, 70% lean meat / 30% fat, raw

1 pound Beef, ground, 70% lean meat / 30% fat, raw

Onions, raw

1/2 Unit Onions, raw

Coriander (cilantro) leaves, raw

1/2 cup Coriander (cilantro) leaves, raw

Peppers, chili, green, canned

3 Units Peppers, chili, green, canned

Ginger root, raw

10 grams Ginger root, raw

Spices, coriander seed

1 teaspoon Spices, coriander seed

Spices, cumin seed

1 teaspoon Spices, cumin seed

Salt, table

1 teaspoon Salt, table

Peppers, hot chili, red, raw

1/2 teaspoon Peppers, hot chili, red, raw

Spices, chili powder

1/4 teaspoon Spices, chili powder

Chickpea flour (besan)

1/4 cup Chickpea flour (besan)

Egg, whole, raw, fresh

1 Unit Egg, whole, raw, fresh

Oil, olive, salad or cooking

3 tablespoons Oil, olive, salad or cooking

Onions, raw

1 Unit Onions, raw

Tomatoes, yellow, raw

3 Units Tomatoes, yellow, raw

Garlic, raw

1 teaspoon Garlic, raw

Spices, turmeric, ground

1/2 teaspoon Spices, turmeric, ground

Spices, chili powder

1/4 teaspoon Spices, chili powder

Salt, table

1/4 teaspoon Salt, table

Dum Kebab

Nutri value

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Instructions

4 Steps

47'

Total

10'

Preparation

35'

Cooking

Waiting

Step by step

1 of 4

10'

Step 1

1. Add all the ingredients listed under kababs to a food processor and pulse till a smooth mixture is formed. Refrigerate for at least 30 minutes, overnight is fine as well. Take out the kabab mix and divide into 10-12 portions. Roll into any desired shape, I usually do a cylinder shape. Shallow fry them for 3-4 minutes on each side, until they get a good crust on them. Then remove to a plate.

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2 of 4

20'

Step 2

2. Clean out the pan then add the oil listed under masala. Fry the onions until they turn a light golden brown, stirring occasionally. Add the tomatoes, garlic and all the spices. Cook on a medium low flame, covered, until the tomatoes break down and the oil separates from the masala. Stir occasionally, and if you notice the masala is starting to stick to the bottom add a splash of water. Once the masala is at your desired consistency, add the kababs back in. Cook covered on a low flame for about 5 minutes so the kababs can cook through and absorb some flavor from the masala.

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3 of 4

15'

Step 3

3. To give your kababs a smokey flavor, heat a piece of charcoal on your stovetop. carefully place in in a small metal dish or on a piece of bread inside your pot that has the kababs. Drizzle over 1/2 tsp of oil and cover immediately. Leave the kababs covered to absorb the smokey flavor for about ten minutes.

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