Indian•gourmet
Kachay Qeemay ke Kabab or Galawat ke Kabab
A kabab with a creamy spiced interior studded with diced onions and chillies
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 lb ground beef (lean)
- 1/2 - 3/4 cup papaya paste / ground papaya
- 1 1/4 cup besan, roasted
- 2 tbsp ginger paste
- 1 1/4 cup minced onion (2 medium)
- 8-10 roughly chopped green chilies
- 2-2.5 tsp salt ((for Pakistan use 2 as the salt is sharper))
- 1 tsp red chili powder/ cayenne
- 1 tsp red chili flakes
- 1 tsp pepper
- 1 tbsp garam masala powder
- 2 tsp cumin seeds, dry roasted and ground
- 1 tsp coriander seeds, dry roasted and ground
Instructions
- 1
Combine all the ingredients and leave it marinate for at least 6 hours or preferably over night
- 2
When ready to eat fry them in oil on medium low heat, frying at a high heat will make the kababs hard, you want to cook the inside and char the outside a little.
- 3
Serve hot with chapati