Tikya Kabab
Ingredients
At a glance
Cuisine
Bangla
Main Ingredient
Beef
Difficulty
Moderate
Main Course
Kabab
Makes
2
- 1 oz (25 g) channa dhal, split
- 8 oz (225 g) fatless stewing steak
- 1 brown cardamom, ground
- 1/2 large onion, chopped
- 1 bay leaf
- 1 inch (2.5 cm) fresh ginger, chopped
- 1/4 teaspoon black pepper,
- 1 large clove garlic, chopped
- salt to taste
- 1/2 teaspoon paprika
- ghee or oil
- 1/2 teaspoon garam masala
- 1 egg yolk
- 1/4 cup chopped fresh coriander or parsley
- Fine breadcrumbs
Methods/steps
- Soak the dhal overnight, then boil in twice its volume of water. Strain off any excess water.
- Put the meat, onion, ginger, garlic and spices through a mincer. Mix well and add salt to taste.
- Add the dhal to the mixture, and fry in a little ghee for 20 minutes. Add a *little* water if it dries up too much. Leave aside for about 3 hours or overnight to thicken and dry.
- The next day, or when ready, add the egg yolk, and, if it doesn't hold together, add gram flour to thicken or water to thin. Add fresh coriander or parsley.
- For Seekh Kebabs roll mixture in breadcrumbs to sausage shapes. Skewer them and cook over charcoal (best), under the grill, or fry in a frying pan.
- For Shami Kabab’s, roll into balls, coat in breadcrumbs and deep-fry
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