This is a very common South Asian meat dish. When it comes to foods like kababs, it is very easy to go overboard with the meat portions. Use this recipe and its nutrition facts as a guide. Limit the portions to about 1/2 cup (use an actual measuring cup) or use your palm as a measurement. Don’t over eat your meat portions, limit your kabab from this recipe to 2 per meal (Click here for best portion size reference). You can also replace ground beef with ground chicken or turkey.
Make sure to check the nutrition facts panel (on the right) for detailed nutrition information, the daily value numbers in red indicates that the recipe has high amounts of nutrient that you need to be cautious of (fat, sodium or cholesterol) and the green indicates that this recipe has a healthy amount of the ingredients you need. Use the table to keep track of your daily intake of calories, nutrients and vitamins and ensure you check the serving size on the panel to control your portions.
Ingredients:
1 kg Beef, ground, extra-lean
1 cup Gram Lentils
½ tsp Cumin Seeds
5 Red Chilli, dried, whole
4 Black Cardamoms
12 Black Peppercorns
12 cloves Garlic
1″ piece Cinnamon Stick
1 small piece Ginger Root
½ tsp Coriander Seeds
1 Tbsp Plain Yogurt
1 Egg, beaten
1 ½ tsp Salt
1/2 cup Canola Oil (as needed – for frying)
Ingredients for filling:
1 bunch Fresh Coriander, finely chopped
1 small piece Ginger, finely chopped
1 bunch Fresh Mint, finely chopped
1 large Onion, finely chopped
Servings: 30 round medium kababs
Directions:
- Pour 5 cups of water in a pan, add beef, washed lentils, all of the dry spices, plain yogurt, ginger, and garlic.
- Boil mixture on medium heat until the meat becomes tender. Remove from heat. Let it cool.
- Meanwhile prepare the stuffing. Mix all of the chopped ingredients, onion, ginger, coriander leaves, and mint leaves together.
- Grind beef mixture in a food processor. Pour in the beaten egg and knead well.
- Break off 1 tablespoon of the mince paste, wet your palm and place it in the center of your palm. Shape it into a smooth ball. Indent the center with your thumb and press a little of the stuffing mixture into this. Fold the sides over carefully and reshape into a smooth half flat round shape.
- Repeat this with the remaining mince. Heat a heavy based frying pan and add just enough oil to cover the surface. Add 3 to 4 kababs at a time and fry on low heat to a crisp golden color on both sides.
Recipe Source: AngelFire.com
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