Keema Kababs (Minced Meat Kababs)
These traditional Parsi-style minced meat kababs feature a unique double-cooking technique that results in an exceptionally smooth and tender texture. The meat is first simmered with a fragrant blend of fresh herbs, celery, and spices until dry, then ground into a fine paste before being shaped and deep-fried to a golden crisp. This method ensures the flavors are deeply infused while creating a melt-in-the-mouth consistency perfect for serving as an appetizer or side dish.
Ingredients
- 1 pound Ground meat (lamb or mutton) (Originally '1 ratal'.)
- 1 medium Onion (Originally '0.25 sher' (approx 4 oz). Finely sliced.)
- 1 teaspoon Ginger paste (Originally '0.5 tola'. Peeled and crushed.)
- 1 teaspoon Garlic paste (Originally '5 val' (approx 2-3 cloves). Peeled and crushed.)
- 1 tablespoon Celery (Finely chopped.)
- 1 tablespoon Parsley (Finely chopped.)
- 1/2 cup Fresh cilantro (coriander leaves) (Originally 'leaves of 3 bunches'. Finely chopped.)
- 10 leaves Fresh mint leaves (Finely chopped.)
- 2 whole Green chilies (Large size, finely chopped. Adjust to taste.)
- 2 whole Eggs
- 1 teaspoon Garam masala (Cardamom, Cloves, Cinnamon) (A mix of crushed cardamom, cloves, and cinnamon.)
- 1/2 teaspoon Ground black pepper
- 1 teaspoon Salt (Or to taste.)
- 1/2 cup Water (Originally 'half pasher' (approx 4-5 oz).)
- 2 cups Ghee (Divided use: 2-3 tablespoons for initial cooking, remainder for deep frying.)
- 1 teaspoon Sugar (Optional, if sweetness is desired.)
Instructions
- 1Peel and crush the ginger and garlic. Wash the cilantro, green chilies, and mint leaves thoroughly, then chop them very finely. Peel the onion and slice it very thinly (like vermicelli/sev).
- 2Heat about 2-3 tablespoons (originally 'navtank') of ghee in a pan. Fry the sliced onions until they turn red. Add the crushed ginger and garlic to the onions and sauté briefly.
- 3Keep the eggs and the garam masala (cardamom, cloves, cinnamon) separate for later. Add the ground meat, chopped celery, parsley, cilantro, mint, green chilies, and black pepper to the pan with the onions. Add the water and salt. (If you prefer a sweet taste, add the optional sugar now). Cook the mixture until the water evaporates and the meat is dry and sizzling ('tatravelo').
- 4Remove the cooked mixture to a plate or bowl. Mix in the garam masala. Grind the entire mixture into a fine paste (traditionally on a stone 'pata', but a food processor works). Finally, beat the eggs thoroughly and mix them into the meat paste.
- 5Shape the mixture into kababs (patties or balls). Heat the remaining ghee in a kadhai (wok) or deep pan until hot. Deep fry the kababs until golden brown.