Gola Kabab

Ingredients

• 1 lb ground beef (keema) with 20% fat at least
• 3/4 tbsp ginger paste
• 3/4 tbsp garlic paste
• 1.5 tbsp green chili paste (3-6 chilies)
• 1 1/4 tbsp papaya paste (crushed papaya)
• 2 tbsp chopped cilantro/ coriander
• 1/3 cup fried onions
• 1 tbsp ghee
• 1 tsp salt
• 1 tsp garam masala
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1/2 tsp ginger powder
• 1/4 tsp turmeric / haldi powder
• 1/8 tsp ground mace (( a small pinch))
• 1/8 tsp ground nutmeg ((a small pinch))
• 1/2 tsp allspice (kabab chini) (if available )
• a piece of coal for smoke

Instructions

1. 1

   --- Making the meat mix ---

2. 2

   Combine all the ingredients listed above in a food processor and process till combined.

3. 3

   Check to see if you can easily shape it into a kabab, and if so fry a test piece to check your flavors and adjust if needed. The kababs will get softer and more flavorful as they sit, If your mix is too soft: add a tbsp of chickpea flour or besan and checkIf it is too dry: add a tbsp of yoghurt or ghee

4. 4

   Transfer the mix to a bowl with a lid or one you can cover with a plate.

5. 5

   Take a piece of coal and heat it stove top - directly for gas or on a rack for a ceramic cooktop. For a ceramic cooktop let it heat (without moving) until bright red.

6. 6

   While it's heating place an onion peel or a piece of foil in the bowl with the meat mix, on top of the meat. Once the coal is hot place it on top of the onion/foil and drizzle a little oil on it. It will immediately smoke up. Cover and let it sit for 15 minutes to let that smoke fully infuse.

7. 7

   --- Shaping the Kababs ---

8. 8

   If you have a traditional skewer then that is perfect otherwise you can use a wooden dowel, a straw, or even a slim pen or pencil covered in plastic wrap

9. 9

   Grease your hands and whatever you are using for shaping. Form a kabab into a 2 inch ball and run the dowel through it to form that iconic shape. Repeat until the meat mix is used up.

10. 10

    --- Storing the Kabab ---

11. 11

    For freezing: Put them in a tray, flash freeze for an hour or two until solid then transfer to a ziploc bag or box and keep for up to 3 months.

12. 12

    For Immediate Use: The marinated meat will keep well in the fridge for 2 days. I recommend letting the meat/kababs sit overnight before frying them so the papaya really has time to do it's work.

13. 13

    --- Cooking the kababs ---

14. 14

    For frying: fry the gola kabab on medium heat, not too high, for a few minutes on each side until cooked through.

15. 15

    Serve on a bed of charred onions and chilies along with paratha and green chutney and wedges of lemon for the lemon obsessed (like me)