MEAT KABAB with CONDENSED MILK

Ingredients

• 450 g Minced meat (Approximately 1/2 seer. Use lamb, goat or beef mince. The meat should be fine-ground for best results.)
• 115 g Khoya (dry condensed milk / khowa kheer) (Approximately 1/2 powa. Lightly fry the khoya in a dry pan until it is just barely golden before using. Available at Indian grocery stores.)
• 115 g Gram flour (besan) or powdered rice (Approximately 1/2 powa. Use besan (chickpea flour) or finely ground rice flour.)
• 55 g Ghee (Approximately 1 chhatak. Some is mixed into the paste and the rest is used for basting during roasting.)
• 11.6 g Ground black pepper (Approximately 1 tola. Freshly ground is preferred.)
• 11.6 g Ground cumin (Approximately 1 tola.)
• 11.6 g Garam masala (Approximately 1 tola. Use a ready-made garam masala blend.)
• 5.8 g Salt (Approximately 1/2 tola. Adjust to taste.)
• 1 to taste Sugar (Add as desired for a mild sweetness to balance the spices.)
• 1 to taste Ginger juice (Extract by grating fresh ginger and squeezing out the juice. Add as desired.)
• 1 to taste Almonds, fried and powdered (Lightly fry whole almonds then grind or crush them to a coarse powder before adding.)
• 1 to taste Raisins (Add as desired. They add bursts of sweetness throughout the kabab.)
• 1 as needed Water (Add a little at a time to help bring the mixture together into a stiff paste. Do not make it wet.)
• 1 optional, to taste Eggs, beaten (Optional. Adding beaten egg helps bind the kabab mixture and makes it richer.)

Instructions

1. 1Place the khoya (dry condensed milk) in a dry frying pan over low heat. Stir it continuously for 2–3 minutes until it turns very lightly golden and smells nutty. Remove from the heat and allow it to cool completely before using. This step dries it out slightly and deepens its flavour.
2. 2In the same dry pan over low heat, lightly fry the almonds, stirring frequently, until they are golden. Remove and allow to cool. Once cool, grind or crush them into a coarse powder using a mortar and pestle or a food processor. Set aside.
3. 3In a large mixing bowl, combine the minced meat, cooled lightly-fried khoya, gram flour or powdered rice, ghee, ground black pepper, ground cumin, garam masala, salt, sugar (to your taste), ginger juice (to your taste), the fried and powdered almonds, and raisins (to your taste). Add a small amount of water — a tablespoon at a time — and mix everything together firmly with your hands or a sturdy spoon until you have a stiff, well-combined paste. It should hold its shape when pressed; do not make it too wet or sticky. If using beaten eggs, add them now and mix them in thoroughly.
4. 4Divide the mixture into equal portions. With lightly dampened hands, roll each portion firmly between your palms into a smooth, round ball roughly the size of a golf ball. Press the mixture firmly so the balls hold together well and do not crack. Place the shaped balls on a plate and thread them carefully onto metal skewers (iron skewers are traditional). Press each ball firmly around the skewer so it is secure.
5. 5Heat a grill, barbecue, or heavy griddle pan over low to medium-low heat. Place the skewered kabab balls onto the grill or over the heat source. Cook slowly on low heat, turning the skewers every 3–4 minutes so the kababs cook evenly on all sides. Every few minutes, brush or drizzle a little ghee over the kababs to keep them moist and add richness. Continue roasting for 20–25 minutes total until the kababs are cooked through, golden brown on the outside, and firm to the touch. Avoid high heat — slow cooking is the key to this preparation.