INGREDIENTS 1 lb. minced meat (Beef, Turkey, or Chicken mince) 2 medium onions minced with meat or chopped fine. 6 garlic cloves (grind with ginger root) 2 cm piece of ginger root (grind with garlic cloves) 1 teaspoon each of turmeric powder, chili powder and curry powder 3 tablespoons finely chopped fresh coriander 4 teaspoons finely chopped fresh mint leaves 2 to 4 finely chopped green chilies 2 dsp. Worcestershire or Hot Sauce (optional) 3 bread slices or boiled and mashed potatoes (optional) 1 egg 1¼ cup dry bread crumbs or ravo Vegetable oil or ghee for frying.
METHOD Soak bread in water for 10 minutes, remove from water and squeeze dry. Mix together all INGREDIENTS, except bread crumbs, and oil. Cover and keep for 1 hour. Divide mixture into 18 small balls and roll each ball in crumbs till lightly coated all over. In a “kadhai” or deep frying pan pour enough oil or ghee for deep frying and heat to medium hot. Gently fry the kebabs in it till nicely browned and well done. Drain and cool on paper towels and/or plate.
Kebab Serving Tips: Serve with Dhansak or Dhunsak (aka Dhunsak, Dhansak) by placing over the brown rice in serving platter. Make for Papri ma Kebab. Insert into Syrian bread with lettuce, tomatoes and onions to make a sandwich. Serve as an appetizer with wine.
Parsi Cuisine Cookbooks and EBooks by Rita Jamshed Kapadia are available on Amazon