Round Kabab - East Africa Style | Mumtaz Hasham скачать в хорошем качестве

Round Kabab - East Africa Style | Mumtaz Hasham

This kabab turns out very nice and crispy outside and moist inside. It tastes very good. Try it out, perfect for Ramadhan. INGREDIENTS: 500 gm mince meat (typo in the video says 200 gm) 1 tbsp ginger/garlic paste 1 tsp salt or to taste 1 tsp chopped green chillies 1/2 tsp garam masala 1/2 tsp red chili powder 2 tbsp coriander leaves 1/2 onion 3-4 mint leaves 3 slices bread 1 tbsp oil 2 tbsp bread crumbs 1 tbsp roasted chick pea flour METHOD: Wash the meat and squeeze out the water completely do the same with bread, soak for few minutes and squeeze out the water (this step is very important otherwise the kabab mixture will be soggy and break during frying). In a chopper add onions, coriander leaves and mint and grind to a paste. Take a large bowl add the minced meat, soaked and squeezed bread, the onion paste, oil and all the spices. Mix very well for few minutes to incorporate all the ingredients in the meat. Cover and refrigerate for few hours minimum one hour. I kept mine for 2 hours Remove from the fridge and mix well again. Form into small golf size balls and set aside. Put oil in the karai/pan and turn on to medium high heat, let the oil heat properly before you put the kababs in otherwise the kababs will break if your oil is not hot enough. Cook on one side for about 3-4 minutes until golden brown, flip to other side and cook for another minute. I used fork to flip the kababs as I find it easy. If you find your kababs are burning your oil is too hot. It should be about 350 temperature on your thermometer. Remove from the oil when done, drain the kababs on paper towel for any excess oil. Serve and Enjoy with coconut chutney and salad on the side or if you want you can also make fries. Watch my video for step by step instructions. Please subscribe and share with family and friends.