Beef Seekh Kebab

INGREDIENTS

• 1 kilogram Minced Beef (Keema)


1 medium Onion (grounded)




1 more medium Onion (chopped)




4 Green Chillies (Hari Mirch)




1 tsp. Red Chilli Powder (Pisi Lal Mirch)




1 tsp. Green Papaya (Papita) (crushed to a paste along with the skin)




1 bunch of Fresh Coriander Leaves (Hara Dhania) (chopped)




8 Cardamom Pods (Ilaichi)




1 tsp. Black Pepper (Pisi Kaali Mirch) (freshly ground)




1 tsp. Garam Masala Powder




4 tbsp. Chick Pea Flour (freshly ground)




1 Egg




2 tbsp. Milk Powder




8 Allspices (Kabab Cheeni) (ground)




Salt (to taste)




2 tbsp. Dalda Banaspati or any Cooking Oil

DIRECTIONS

1. In a bowl combine minced meat with all ingredients except for the oil and mix well. Knead with hands for about 5 to 10 minutes. (It is very important to knead it because the papaya must be mixed well in order to make the kababs soft.) Set aside for 2 hours.


2. Knead once again. Take a small portion of the mixture in hands and put on a barbecue skewer. These kababs can also be roasted directly on flame for a minute and later fried with a little oil in a frying pan.

Note: For smearing extra banaspati or oil on the kababs, tie a small piece of muslin to a stick and dip it in the oil and spread on the kababs.