I tried making this last weekend and it turned out great. I omitted the ground papaya paste and the long pepper (filfil daraz) since I didn't have it on hand. While it turned out fine, the papaya would have made the kababs more tender and "smooth" so I recommend using it if it is available. I hear you can also use mashed up kiwi as its a great meat tenderizer. I'll try this the next time and let you know how it turned out.
Ingredients:
2 large onions
1/2 kg ground beef
1 tbsp, ground papaya paste
2 tsp garlic-ginger paste (use fresh if you can)
1 tsp mace, green cardamom and nutmeg powder (grind this yourself)
2 tsp ground white cumin
1 tsp ground black cumin
1 tsp red chilly powder (omit unless you like VERY spicy food)
2 tsp coriander powder
3-4 tbsp dessicated coconut
1/4 cup chopped cilantro (optional)
To grind:
2 bay leaves
6 dried red chillies (button chillies if you have 'em)
1-1.5 long pepper (filfil daraz or peepli) - Doubt you get this in North America. It is a type of whole spice
6-7 whole all spice
8-10 whole black pepper
4-5 cloves
Method:
Brown the 2 onions in some oil. Meanwhile grind the whole spices in a coffee grinder and keep aside. After the onions are browned, drain well and set aside to cool.
To the ground beef, add the cooled onions along with the ground spice mixture, garlic-ginger paste, mace, nutmeg and cardamom powder, white cumin powder, black cumin powder, red chilli powder (if using), coriander powder, salt and coconut. Mix everything well by hand, transfer to food processor and grind until the mixture forms a ball in the machine. Transfer to a clean bowl and add in chopped cilantro (if using). Shape into gola kabab shape (or any other desired shape). Grill as you would grill a burger and enjoy.
Optional: To add even more pizzaz to this dish slice an onion and saute until translucent. Remove from heat and add 1 chopped green chilli, 1 inch piece julienned ginger and 2 tbsp mint. Toss with the kababs and serve.
You can also serve it with tzatziki sauce and some dill rice (as I did).
Ingredients:
2 large onions
1/2 kg ground beef
1 tbsp, ground papaya paste
2 tsp garlic-ginger paste (use fresh if you can)
1 tsp mace, green cardamom and nutmeg powder (grind this yourself)
2 tsp ground white cumin
1 tsp ground black cumin
1 tsp red chilly powder (omit unless you like VERY spicy food)
2 tsp coriander powder
3-4 tbsp dessicated coconut
1/4 cup chopped cilantro (optional)
To grind:
2 bay leaves
6 dried red chillies (button chillies if you have 'em)
1-1.5 long pepper (filfil daraz or peepli) - Doubt you get this in North America. It is a type of whole spice
6-7 whole all spice
8-10 whole black pepper
4-5 cloves
Method:
Brown the 2 onions in some oil. Meanwhile grind the whole spices in a coffee grinder and keep aside. After the onions are browned, drain well and set aside to cool.
To the ground beef, add the cooled onions along with the ground spice mixture, garlic-ginger paste, mace, nutmeg and cardamom powder, white cumin powder, black cumin powder, red chilli powder (if using), coriander powder, salt and coconut. Mix everything well by hand, transfer to food processor and grind until the mixture forms a ball in the machine. Transfer to a clean bowl and add in chopped cilantro (if using). Shape into gola kabab shape (or any other desired shape). Grill as you would grill a burger and enjoy.
Optional: To add even more pizzaz to this dish slice an onion and saute until translucent. Remove from heat and add 1 chopped green chilli, 1 inch piece julienned ginger and 2 tbsp mint. Toss with the kababs and serve.
You can also serve it with tzatziki sauce and some dill rice (as I did).
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