1 kilogram Minced Beef (Keema) 1 medium Onion (grounded) 1 more medium Onion (chopped) 4 Green Chillies (Hari Mirch) 1 tsp. Red Chilli Powder (Pisi Lal Mirch) 1 tsp. Green Papaya (Papita) (crushed to a paste along with the skin) 1 bunch of Fresh Coriander Leaves (Hara Dhania) (chopped) 8 Cardamom Pods (Ilaichi) 1 tsp. Black Pepper (Pisi Kaali Mirch) (freshly ground) 1 tsp. Garam Masala Powder 4 tbsp. Chick Pea Flour (freshly ground) 1 Egg 2 tbsp. Milk Powder 8 Allspices (Kabab Cheeni) (ground) Salt (to taste) 2 tbsp. Dalda Banaspati or any Cooking Oil In a bowl combine minced meat with all ingredients except for the oil and mix well. Knead with hands for about 5 to 10 minutes. (It is very important to knead it because the papaya must be mixed well in order to make the kababs soft.) Set aside for 2 hours. Knead once again. Take a small portion of the mixture in hands and put on a barbecue skewer. These kababs can also be roasted directly on flame for a minute and later fried with a little oil in a frying pan. Note: For smearing extra banaspati or oil on the kababs, tie a small piece of muslin to a stick and dip it in the oil and spread on the kababs.

Serving Suggestions: Serve Hot with Raita, Hot Nan, or Chapati Roti Yield: 4 Servings Degree of Difficulty: Easy Recipe Category: Ground Beef and Kabab/Grill Recipe Ethnic Group: Pakistani

Recipe Courtesy of Dalda Recipe Requested by, Naas Omer (Canada)

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