Pakistani Gola Kabab
Melt-in-the-mouth, oval-shaped kababs seasoned with Pakistani spices
Ingredients
- ½ kg ground beef
- 1 tablespoon ginger garlic paste
- 1 onion fried and crushed
- 1 teaspoon garam masala
- 2 tablespoon gram flour
- 1 teaspoon red chili powder
- ½ teaspoon nutmeg powder
- ½ teaspoon mace powder
- 1 teaspoon cumin seeds roasted and crushed
- ¾ teaspoon salt
- 2 tablespoon yogurt
- 1 tablespoon lemon juice
- 1 teaspoon papaya paste optional
- 2 tablespoon coriander leaves chopped
- 2-3 green chilies chopped
Instructions
- Add all the ingredients in mince and either grind the mixture with the hand blender or use a food processor.
- Take everything out in a bowl.
- Heat a piece of charcoal, put a piece of foil in the middle of the mince and place the lit charcoal on it. Add a few drops of oil and immediately cover the bowl. Let sit for 8-10 mins.
- Then remove the coal and discard. And refrigerate the mixture for 3-4 hours.
- Make croquette style kebabs from the mixture. You can wrap them around a wood or metal skewer. Or to give that authentic shape take a jumbo size smoothie straw and put the kebab around it. Remove the straw before frying.
- Heat some oil for shallow frying. On medium heat fry the kebabs till cooked and brown on all sides.
- Drain excess oil on a paper towel.
- Serve hot with your choice of chutney.
Notes
- They taste best when made with beef. If you prefer mutton, lamb or chicken, you can use that too.
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