Kachay qeemay
ke kabab, also known as "Kache kebab," is a popular South Asian dish made with marinated minced meat, usually lamb or beef, and a blend of aromatic spices. The kababs are cooked on skewers and can be grilled, baked, or cooked on a stovetop. Here's a simple and delicious recipe for making kachay qeemay ke kabab:
Ingredients:
- - 500 grams of minced lamb or beef
- - 1 medium-sized onion, finely chopped
- - 2 green chilies, finely chopped (adjust according to your spice preference)
- - 2 tablespoons ginger-garlic paste
- - 1 tablespoon raw papaya paste (acts as a meat tenderizer)
- - 1 teaspoon red chili powder
- - 1 teaspoon ground cumin (zeera)
- - 1 teaspoon ground coriander (dhania)
- - 1/2 teaspoon garam masala
- - 1/2 teaspoon turmeric powder
- - 1/2 cup fresh coriander leaves, finely chopped
- - 1/2 cup fresh mint leaves, finely chopped
- - 2 tablespoons besan (gram flour)
- - Salt to taste
- - 2 tablespoons vegetable oil (for basting)
Instructions:
1. In a large mixing bowl, add the minced meat, chopped onions, green chilies, ginger-garlic paste, raw papaya paste, red chili powder, cumin, coriander, garam masala, turmeric powder, chopped coriander leaves, mint leaves, besan, and salt.
2. Mix all the ingredients thoroughly, ensuring that the spices and herbs are evenly distributed throughout the meat. The mixture should be well combined and slightly sticky.
3. Cover the bowl with plastic wrap or a lid and let the meat marinate for at least 2 hours in the refrigerator. Marinating overnight will yield even better results.
4. After marinating, take the meat out of the refrigerator and let it come to room temperature for easier handling.
5. Preheat your grill or stovetop griddle on medium-high heat. If using bamboo skewers for grilling, soak them in water for about 30 minutes to prevent burning.
6. Take a handful of the marinated meat mixture and press it onto the skewer, shaping it into a long, cylindrical kabab. Repeat with the remaining meat and skewers.
7. Place the skewers on the hot grill or griddle and cook the kababs for about 8-10 minutes on each side, or until they are cooked through and nicely browned. While grilling, baste the kababs with vegetable oil to keep them moist.
8. Once the kababs are cooked, remove them from the heat and serve hot with naan, roti, or as part of a rice dish. You can also serve them with mint chutney and sliced onions.
Enjoy the juicy and flavorful kachay qeemay ke kababs as a delicious appetizer or as a main course with your favorite side dishes!
