This is a Pashtun dish originating from the North West Frontier between Afghanistan and Pakistan. Its popularity spread into the cities of Pakistan and then to certain families in Dhaka in Bangladesh who would serve it on special occassions. This version is from ” Ammu” by Asma Khan
Ingredients
- 1 1/2 tbsps pomegranate seeds
- 1 1/2 tbsps coriander seeds
- 1 1/2 tsps cumin seeds
- 150 g onions roughly chopped
- 150 g tomatoes roughly chopped
- 5 cm piece fresh ginger peeled and roughly chopped
- 4 green chillies roughly chopped
- 50 g fresh coriander chopped
- 250 g minced beef
- 500 g minced lamb
- 1 1/2 tsp salt
- 100 g cornflour
- 3 eggs beaten
- Vegetable oil for frying
To serve:
- red onions sliced into fine rings
- Roti or Naan
Servings:
Instructions
- Grind the pomegranate, coriander and cumin seeds together in a spice grinder. Put the onions, tomatoes, ginger, green chillies and fresh coriander into a food processor and finely chop.
- Put the minced beef and lamb into a large bowl. Add the dry spice mix, the onion and tomato mix, the salt, cornflour and beaten eggs and mix well. Oil your hands and divide the mixture into eight equal balls. Flatten to make round kebabs that are 9-10 cm in diameter and 2.5 cm thick.
- Heat a 1 cm depth of oil in a frying pan over a medium low heat. Add the kebabs in a single layer- you will need to fry them in two or three batches. Fry for about 5 minutes on each side without disturbing them.
- Serve hot, sprinkled with salt and sliced red onion, accompanied by rotis or naan breads.
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