Kabab or Parsi Kavab
Meat Kabab (Meat Balls)
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½ minced mutton (Beef, Turkey, Chicken mince)
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2 medium onions, minced with meat or chopped fine.
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6 garlic cloves (grind with ginger root)
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2 cm piece of ginger root (grind with garlic cloves.
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1 teaspoon turmeric powder
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3 tablespoons finely chopped fresh coriander
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4 teaspoons finely chopped fresh mint leaves
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2 to 4 finely chopped green chilies
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2 dessertspoons Worcestershire Sauce (optional)
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3 medium sliced bread
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1 egg
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1¼ cup dry bread crumbs or ravo
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Vegetable oil or ghee for frying.
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Soak bread in water for 10 minutes, remove from water and squeeze dry.
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Mix together all Ingredients, except bread crumbs, and oil. Cover and keep for 1 hour.
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Divide mixture into 18 small balls and roll each ball in crumbs till lightly coated all over.
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In a “kurhai” or deep frying pan pour enough oil or ghee for deep frying and heat to medium hot.
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Gently fry the kababs in it till nicely browned.
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Serve with Dhansaak by placing over the rice in serving platter.
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Order Parsi Cuisine cookbook at http://www.tastebook.com/recipe_books
