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Dum Kabab
Sconce&Scone

Dum Kabab

These Dum Kababs are decadent yet easy to make, and will become a favorite in your home!
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Servings: 4
Course: Main Course
Cuisine: Pakistani
Ingredients Method Notes

Ingredients
  

For the Kababs
  • 1 pound ground beef or chicken
  • 1/2 onion
  • 1/2 cup fresh coriander
  • 3-4 green chilies
  • 1 tbsp ginger garlic paste
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp salt
  • 1/2 tsp chilli flakes
  • 1/4 tsp Kashmiri Laal Mirch or chili powder
  • 1/4 cup besan
  • 1 egg
For the masala
  • 3 tbsp oil
  • 1 large onion thinly sliced
  • 3 tomatoes thinly sliced
  • 1 tsp crushed garlic
  • 1/2 tsp turmeric
  • 1/4 tsp Kashmiri laal mirch
  • 1/4 tsp salt add more if needed
  • charcoal for smoking

Method
 

  1. Add all the ingredients listed under kababs to a food processor and pulse till a smooth mixture is formed. Refrigerate for at least 30 minutes, overnight is fine as well. Take out the kabab mix and divide into 10-12 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. 
  2. Clean out the pan then add the oil listed under masala. Fry the onions until they turn a light golden brown, stirring occasionally. Add the tomatoes, garlic and all the spices. 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 a low flame for about 5 minutes so the kababs can cook through and absorb some flavor from the masala.
  3. 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.

Notes

Substitutions. You can easily switch out the protein to your personal preference. I make these very often with chicken, beef or lamb. I have never tried it with turkey myself but it should work in theory! 
If you don't have besan (chickpea flour) you can add normal flour or breadcrumbs. Just keep in mind that it won't be gluten free anymore.