INGREDIENTS
- 1 kg beef mince
- 1 teaspoon ginger paste
- 1 teaspoon. garlic paste
- 1 tablespoon. unripe papaya
- 1 teaspoon cumin
- 1teaspoon all spices powder
- 1teaspoon all spices powder
- 1\4 teaspoon mace
- 1\2 teaspoon ground green cardamom
- 1 egg beaten
- 4 tablespoon yogurt
- 2 teaspoon salt
- 2 onions
DIRECTION
- Heat the oil in a sauce pan.
- Add the onions and stirring frequently, fry for about 10 minutes to a deep golden color.
- Put the onions in a blender or food processor with all the other ingredients except mince and blend to paste.
- Put the mince and the paste in a bowl.
- Knead the mixture really well for a few minutes with your hands until the mince hold its shape and is soft and pliable.
- Break off large pieces of the mince and shape them into tennis ball sized balls.
- Insert the skewers in the center of each ball, then carefully wrap each ball with thread.
- Brush the kabab with oil.
- Put skewers carefully over a gentle charcoal flame.
- Cook for 5 minutes until pale brown on each side.
- Remove from skewers and serve at once.
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