Dum Kabab

Name: Dum Kabab
Ingredients: 1 pound Ground Beef Or Lamb; 2 Tablespoons Oil, Plus Additional Oil Or Spray Oil To Grease Baking Tray; 2 teaspoons Garlic Paste; 1 teaspoon Ginger Paste; 1/2 teaspoons Garam Masala; 3 whole Green Chili, Chopped; 1 cup Onions, Finely Minced And Liquid Discarded; 1/2 cups Beresta (substitute Canned Crispy French Fried Onions), Crushed; 1/2 cups Fresh Herb Mix Of Choice (cilantro, Dill, Parsley, Mint, Etc.), Finely Chopped; 2 Tablespoons Lemon Juice; 2 Tablespoons Gram Flour (besan); 2 teaspoons Salt. (or Per Taste); 1 Egg; 2 Tablespoons Plain Yogurt; 1 Onion, Thinly Sliced In Rounds; 3 whole Tomatoes, Round Sliced; Red Onion, Chopped For Garnish

17 ingredients

23 steps

Ingredients

1 pound Ground Beef Or Lamb
2 Tablespoons Oil, Plus Additional Oil Or Spray Oil To Grease Baking Tray
2 teaspoons Garlic Paste
1 teaspoon Ginger Paste
1/2 teaspoons Garam Masala
3 whole Green Chili, Chopped
1 cup Onions, Finely Minced And Liquid Discarded
1/2 cups Beresta (substitute Canned Crispy French Fried Onions), Crushed
1/2 cups Fresh Herb Mix Of Choice (cilantro, Dill, Parsley, Mint, Etc.), Finely Chopped
2 Tablespoons Lemon Juice
2 Tablespoons Gram Flour (besan)
2 teaspoons Salt. (or Per Taste)
1 Egg
2 Tablespoons Plain Yogurt
1 Onion, Thinly Sliced In Rounds
3 whole Tomatoes, Round Sliced
Red Onion, Chopped For Garnish

Directions

1

1.
2

Preheat oven to 350 F. 2.
3

Grease a large rimmed baking tray with spray oil or brush it with some oil.
4

Set aside.
5

3.
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Mix together all the meatball ingredients in a large bowl and roll into meatball sized kababs.
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Place them onto the prepared tray.
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4.
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Sprinkle or layer the round sliced tomatoes and onion rings on top of the kababs.
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5.
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Tightly cover the baking tray with aluminum foil so steam cannot escape.
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6.
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Bake them for 40 minutes turning once and let the kababs cook in their juices.
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7.
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Then remove the foil (set it aside as you will need it in a bit) and turn on the broiler in your oven.
16

Broil the kababs for 8-10 minutes, turning once.
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Remove from oven.
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Put the cover back on.
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8.
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Let the kababs sit for about 10-15 minutes before opening the aluminum foil, to let them soak in the juices that may remain after cooking.
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8.
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Serve!
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You may garnish the kababs with red onion and chopped herbs of your choice.