1 kilogram Beef
1 cup Gram Lentils
½ tsp. Cumin Seeds (Sufaid Zeera)
10 Red Chilli Pods (Saabut Lal Mirch)
4 Black Cardamoms (Bari Kaali Ilaichi)
12 Black Peppercorns (Kaali Mirch)
12 cloves of Garlic (Lehsan)
1" piece of Cinnamon Stick (Dal Cheeni)
1 small piece of Ginger Root (Adrak)
½ tsp. Coriander Seeds (Saabut Dhania)
1 tbsp. Plain Yogurt
1 Egg (beaten)
Salt (to taste)
Dalda Oil or any Cooking Oil (as needed - for frying)
1 bunch of Fresh Coriander Leaves (Hara Dhania) (finely chopped)
1 small piece of Ginger Root (Adrak) (finely chopped)
1 bunch of Fresh Mint (Podina) (finely chopped)
1 large Onion (finely chopped)
1- Pour 5 cups of water in a pan, add beef, washed lentils, all of the dry spices,
plain yogurt, ginger, and garlic. Boil mixture on medium heat until the meat becomes tender.
Remove from heat. Let it cool.
2- Meanwhile prepare the stuffing. Mix all of the chopped ingredients,
onion, ginger, coriander leaves, and mint leaves together.
3- Grind beef mixture in a food processor.
Pour in the beaten egg and knead well.
4- Break off 1 tablespoon of the mince paste,
wet your palm and place it in the center of your palm. Shape it into a smooth ball.
Indent the center with your thumb and press a little of the stuffing mixture into this.
Fold the sides over carefully and reshape into a smooth half flat round shape.
5- Repeat this with the remaining mince.
Heat a heavy based frying pan and add just enough oil to cover the surface.
Add 3 to 4 kababs at a time and fry on low heat to a crisp golden color on both sides.