Handi Gola Kabab

INGREDIENTS:

1/2 kg mutton mince

1/4 cup bhuna chana

1 tsp of all spices

1 tsp salt

1/4 cup curd

1 large raw onion, ground

2 tsp levelled ginger/garlic
To grind:

1 tbsp papaya

1 tbsp poppy seeds

1 tbsp saunf

1 tbsp coriander seeds

1 tbsp coconut

4 red chilli

METHOD:

Roast all the ingredients to be ground and grind to a fine paste with chana.
Marinate mince with papaya, salt, ginger/garlic and all the roasted and ground masala.
Leave for an hour or two.
Mix well and refrigerate.
Mix in curd.
Make balls and fry in a little oil.
Let it cook on a slow fire.
Garnish with chopped green chilli, coriander leaves.
Remove on a serving dish.

Kafta Kabab (Arabic)

INGREDIENTS:

2lbs/ 1kg approx. lean ground lamb or beef (or a mix of them)

1 small onion, finely chopped

1/4 cup finely chopped parsley

1/4 cup finely chopped mint leaves (optional)

3 cloves garlic - peeled & crushed

1 green chilli - finely chopped

1 beaten egg

1 tbsp milk

1-2 tbsp bread crumbs

1 tsp white pepper

1 tsp cumin powder

1/2 tsp coriander powder

Kosher salt to taste

lemon wedges, parsley leaves, green olives,

hummus, pickles & khubz/ pita bread on the side

2 tbsp olive oil.

METHOD:

Mix all the ingredients together other than the bread-crumbs, milk, eggs, oil & sides/garnish items.
Leave to marinate for 20 mins (30 is better).
In a separate bowl, mix the egg, bread-crumbs & milk into a coarse mix - do not over mix & mash.
Now add the egg-crumb mixture into the meat mixture, evenly yet not over-mixed!
This gives a semi-crunchy texture to the kababs.
Shape into 1 inch thick rolls & press skewers through them lengthwise, gently pressing the meat onto the metal and barbeque until meat is cooked smearing with oil from time to time. OR
Press the roll flat (3-4 cm thick) onto a baking tray or grill pan & grill on medium heat (high heat will dry them up) for 10-15 mintues on both side, smearing with olive oil from time to time.
Place kababs onto a bed of salad (chopped lettuce, plain or roasted tomatoes & onion rings, pickles, olives, etc.)
Spoon some hummus on the side along with some tempting lemon & khubz wedges.
Serve with some Laban (Ayran) as a side-drink.

Chicken Malai Kabab / Boti Kabab

INGREDIENTS:
500 gm. boneless chicken, breast or other
First marinade
2 tbs. vinegar or lemon juice
1 inch piece of ginger, peeled and roughly chopped
3-5 cloves fresh garlic, peeled
1 1/2 tsp. salt, adjust to taste
Second marinade
2 tbs. full fat cream cheese (low fat cream is not as nice) or Ricotta Cheese. You can use ground paneer instead.
3 tbs. sour cream or thick yoghurt, not low fat
2 tsp. corn flour (not maze flour)
1 egg, lightly beaten
1 tsp. sweet paprika powder for colour
3 red or green chillies, finely chopped. Fresh red chillies look nicer
1 tbs. coriander leaves, finely chopped
A few strands of saffron, soaked in 1 tbs. of warm water
1 tsp garam masala
For serving
1/2 head of lettuce, finely shredded
1 lemon or lime, cut into small wedges

METHOD:

Cut chicken pieces into roughly 2 inch/5cm. pieces.
Place ginger, garlic, salt and vinegar/lemon juice in a blender and puree.
Place chicken pieces in a bowl, add the marinade, mix and leave for 1 hour.
Make a paste with cream cheese, sour cream, half of the egg, green/red chillies, coriander, saffron, paprika and corn flour.
Lift chicken pieces from the first marinade, shaking the excess liquid out. Add them to 2nd marinade and mix well. Allow to stand for an hour. You can leave them in the fridge for longer or even overnight. Cover with a cling film or put in an airtight box.
Thread on bamboo skewers*, that have been previously soaked in water, loosely. You can cook the pieces directly on a tray, without the skewers.
Cook in a preheated oven at 250˚C or 480˚F or maximum of your oven, for 8-12 minute, turning once or twice, to ensure even cooking. They should begin to go brown on top but not be burnt. If you do not have a grill or oven, you can stir-fry them in a hot wok/karahi/kadhai, with 2 tbs. oil in it, making sure that all liquid is evaporated.
Serve on a bed of lettuce with lemon wedges.