This is my version of a spicy kebab sold in street-side stalls all over South Asia. Pan frying the kebabs in vegetable or olive oil and draining them on paper towels before serving, makes this lighter but equally tasty. All the taste, but less guilt. Works as either an appetizer with drinks or as an entree with a fried rice.
Course
Appetizer
Cuisine
Indian
Keyword
fried, kebab, meat, Spicy
Prep Time20minutes
Cook Time20minutes
Resting Time1hour
Total Time40minutes
Servings4people
Ingredients
1lbground meatlamb or beef
1small or medium red onionfinely chopped
1small tomatoseeded and chopped
2green chillieschopped
1tspred chilli flakes
1tspgaram masala
2tbspcorn flour or besangram flour
1egg
½cupcilantrochopped
1tspmild chilli powder or paprika
½tspturmeric powder
1tspkosher salt
½tspfresh ground pepper
2tbspvegetable or olive oil
1tspbutter or gheeoptional
Instructions
Mix the first 9 ingredients together in a non-reactive mixing bowl using your hands.
Cover and refrigerate for 1 hour or more.
When ready to cook, take out of the refrigerator.
Add the next 4 ingredients and mix again.
Using wet hands, form mix into flat round patties, 4-5” diameter and ½ “ thick (should make 5-6)
Heat 2 tbsp vegetable oil in a large frying pan.
Add ghee or butter if you wish (I didn’t).
Pan fry the kebabs in a single layer on medium heat, uncovered for 8-10 minutes per side.
Place on paper towels to drain the oil before serving.
Recipe Notes
The salt is added later, just before cooking so as to keep the meat mixture dry. Adding it earlier will make the kebabs soggy.