Dum Kabab

No matter how many lasagnes I bake, or how many pastas I make, I always come back to good old Pakistani food. It truly hits the spot and reminds me of being home. I love making chicken handi, but sometimes, if I want something a little more decadent, I’ll go for something more special, like Dum Kabob. I make them with ground beef(you can easily switch it for chicken), and I cook the masala for ages. You know what else I do? I smoke the whole thing with a piece of charcoal at the end, and that truly makes these the best dum kababs you will ever eat. 

Here’s what you’ll need (to serve 3-5): 

For the kabobs:

1 pound ground beef

1/2 onion, minced

1/2 cup fresh coriander, Finley chopped

3 green chillies, finely chopped

1 tsp coriander powder

1 tsp cumin powder

1 tsp salt

1/2 tsp crushed red peppers

1/4 tsp chilli powder

1 Tblspn ginger garlic paste

1 egg

1/4 cup besan (chickpea flour)

For the Masala:

1 large onion, thinly sliced

3 tomatoes, seeded and thinly sliced

1 tsp ginger garlic paste

1/2 tsp turmeric

1/2 tsp chilli powder

1/2 tsp salt (adjust if needed)

water as needed

oil as needed

charcoal for smoking*

fresh coriander for garnish

Mix all the ingredients listed under “for the kababs” and refrigerate for at least 30 minutes before forming kababs. Then take out the kabab mix, and divide into 10 portions. Roll into any desired shape, I usually do a cylinder shape. Shallow fry them for 3-4 minutes on each side, until they get a good crust on them. Then remove to a plate. 

Remove any burnt piece of keema from the oil and add the onions. Sauté for about 6-8 minutes, until they start turning golden brown. then add the sliced tomatoes, ginger garlic paste and seasoning. cook on a medium low flame, covered, until the tomatoes break down and the oil separates from the masala. Stir occasionally, and if you notice the masala is starting to stick to the bottom add a splash of water. Once the masala is at your desired consistency, add the kababs back in. Cook covered on al ow flame for about 10 minutes so the kababs can cook through and absorb some flavor from the masala. Serve with naan.

*To give your kababs a smokey flavor, heat a piece of charcoal on your stovetop. carefully place in in a small metal dish or on a piece of bread inside your pot that has the kababs. Drizzle over 1/2 tsp of oil and cover immediately. Leave the kababs covered to absorb the smokey flavor for about ten minutes. Then serve as usual. 

One thought on “Dum Kabab

  1. Pingback: Chicken Drop Kabobs | all things food

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