Handi Kabab Recipe

Ingredients

• Ingredients For Kababs:
• 1 kilogram of Boneless Mutton or Minced Beef
• 50 grams of Ready Fried Onions
• 2 tbsp. or 30 grams of Garlic (Lehsan)
• A bunch of Fresh Cilantro/Coriander Leaves (Hara Dhania) (chopped)
• 100 grams of Gram Flour (roasted)
• 2 tsp. or 10 grams of Cumin Powder (Pisa Zeera)
• 2 tsp. or 10 grams of Garam Masala Powder
• 1 tsp. or 5 grams of Mace/Cardamom Powder (Ilaichi Powder)
• Salt (to taste)
• 1 tsp. of Ginger Paste (Pisi Adrak)
• 1 tsp. of Garlic Paste (Pisa Lehsan)
• 2 tbsp. or 30 grams of Raw Papaya Paste (Pisa Kachcha Papita)
• Ingredients For Sauce:
• 1 kilogram of Mutton Bones
• 50 grams of Ready Fried Onions
• 4 Bay Leaves
• 5 Cloves (Loung)
• 5 Whole Black peppers (Saabut Kaali Mirch)
• 2 Cinnamon Sticks (Dal Cheeni)
• 4 Small Cardamoms (Choti Ilaichi)
• 2 Big Black Cardamoms (Bari Kaali Ilaichi)
• 1 tsp. or 5 grams of Garam Masala Powder
• 1 tbsp. or 15 grams of Kashmiri Chilli Powder (Kashmiri Pisi Mirch)
• 1 tsp. or 5 grams of Cumin Powder (Pisa Zeera)
• Salt (to taste)
• 1 tsp. of Ginger Paste (Pisi Adrak)
• 1 tsp. of Garlic Paste (Pisa Lehsan)
• 6 grams of Curd
• 50 ml of Tomato Puree
• 2 tbsp. or 30 ml of Cooking Oil
• Ingredients For Garnish:
• 6 Egg Yolks (Anday Ki Zardi) (hard-boiled & minced)
• 50 grams of Dried Plums (minced)

How to make Handi Kabab

1. Direction For Kababs: 1) In a mincer combine: meat, ready fried onions, garlic, ginger paste, garlic paste, papaya paste, cumin powder, garam masala powder, coriander/cilantro leaves, cardamom powder and salt.
2. Mince together until it is well minced and mixed.
3. Take mixture out in a dish and add roasted gram flour.
4. Mix well.
5. Make lemon sized portions out of the mixture.
6. Put a little of the prepared egg yolk-plum filling in the center of each portion and roll each portion into a round kabab, so as to cover the filling completely.
7. Roll into balls with palm and set aside.
8. Directions For Sauce: 1) Put the bones in a handi or pot.
9. Add the ready fried onion, ginger paste, garlic paste, bay leaves, cloves, whole black peppers, cinnamon sticks, crdamoms, salt and water.
10. Cook well for 15 minutes.
11. Remove the bones and throw away.
12. Add the oil and curd and saute lightly.
13. Add the meat balls and cook in oven until it is almost dry or the sauce like gravy remains.
14. Add Kashmiri chilli powder, tomato puree and cumin powder.
15. Stir well.
16. Sprinkle garam masala powder on top.