Nargasi Kabab Recipe

Ingredients

• Minced meat(qeema) . . . . . . . 1kg
• Onions . . . . . . . . . . . . . . . . . 2medium
• Oil . . . . . . . . . . . . . . . . . . . . ¼ cup
• Yogurt . . . . . . . . . . . . . . . . . ½ cup
• Paste garlic amp; ginger . . . . . . . . 1tbsp
• Salt . . . . . . . . . . . . . . . . . . . to taste
• Red chilli . . . . . . . . . . . . . . . . 1tbsp
• Garam masala . . . . . . . . . . . . . 1tbsp
• Chinese salt(agino moto) . . . . . ½tbsp
• Soya sauce . . . . . . . . . . . . . . to taste
• White vinegar . . . . . . . . . . . . . taste taste
• FOR FILLING
• Boiled eggs . . . . . . . . . . . . . . . 5X
• Coriander leaves . . . . . . . . . . . . 1cup
• Mint leaves . . . . . . . . . . . . . . . 1cup
• Green chilies . . . . . . . . . . . . . . . 2 or3X
• Chat masala . . . . . . . . . . . . . . . 1tbsp
• FOR FRYING
• Gram flour(basin) . . . . . . . . . . . . 2 tbsp
• Eggs . . . . . . . . . . . . . . . . . . . . . 2 or3

How to make Nargasi Kabab

1. Cook onions in oil until light brown then add yogurt, garlic amp; ginger paste, salt, red chili, garam masala, Chinese salt, Soya sauce amp; vinegar to the onions and cook for 6 to 8 minutes.
2. Add mince meat (qeema) to it and cook for 3 minutes.
3. Add ½ cup of water in it and cook until the meat is tender and water has completely absorbed.
4. Remove from heat and put aside o become cool.
5. Put the mince in a food processor or chopper and grind to a smooth thick paste which hold is shape.Prepare the stuffing.
6. In a bowl mix together boiled eggs, coriander, mint, green chilies, chat masala.Break off 1-2 tablespoons of the mince paste.
7. Wet your palm with little water.
8. Place the mince in the centre of your palm.
9. Shape it into a smooth ball and then flatten it.
10. Place 1 tbsp.
11. of stuffing in the centtre.
12. Fold the sides over carefully and reshape into a smooth flat shape.
13. Repeat with remaining mince.
14. Stir the eggs and crumbs tougher with a fork.
15. Dip the kabab in it and shallow fry over medium heat o a crisp golden color, turning them once.
16. Remove from frying pan carefully.Serve hot with Nan and Podinay ki Chuttney