MEERATH KABAB

MEERUTH KABAB

INTRODUCTION:

Kabab is one of the most popular food all over the world with different shapes, sizes, tastes, and names. In Sub-continent most varieties of Kababs are very spicy. Kababs are prepared in various styles and methods, these are fried of a Tawa (griddle) or frying pan, deep fried in a wok, grilled, barbequed on coals etc.

The recipe I am giving here can be termed as a mix between Gola Kabab and Seekh Kabab, unlike Seekh Kabab it is tender like Gola Kabab but the spices used in it mostly belong to the Seekh Kabab.

Meerath Kababs are not some type of specialized entity in themselves like Kakori, Galuti, Shami or Gola Kabab but the normal Gola cum Seekh Kababs prepared in the restaurants of Meerath became famous for their spices and tenderness during the post-Mughal era and the legacy of these Kababs has been followed in Pakistan by using the title of Meerath Kababs which are made available in certain Kabab retailers all over Pakistan.

The first and foremost requirement of most Kabab recipes is the tenderness of the Mince Meat to be used by different methods, ie the use of meat tenderizers and grinding of the meat more than once. The Mince must also contain some ratio of fat in it, which works as a binding agent.

I have tried this recipe more than once and found it great. It may be served with fried Parathas, Nans, or very thin Chapaties and also with Onion Rings, Julienne cut Ginger and finely cut Green Chillies, Raita and Chutney of your choice will add to its taste for sure.

So let us start our recipe of Meerath  Kabab with the name of ALLAH.

EQUATION:

Spice Mixing and marination time:              2 Hours or Overnight

Frying or baking:                                       20-30 Minutes

Yield:                                                        15 Kababs

Expenses:                                                 350 Rupees (About 3 US Dollars)

REQUIRED INGREDIENTS:

1. 1/2 Kg Chikna Qeema (Beef Mince with little fat mixed)
2. 1 Tablespoon Lahsan (Garlic) Paste
3. 1 Tablespoon Adrak (Ginger) Paste
4. 1-1/2 Tablespoon Katcha Papita (Raw Papaya) Paste
5. 1/2 Teaspoon Sonth (Ginger) Powder
6. A Pinch of Badiyan Ka Phool (Star Anise) 
7. 1/2 Teaspoon Pipli Powder (Long Pepper or Pepper Longum)
8. 1/2 Packet Seekh Kabab Masala Powder (See my recipe of Seekh Kabab Masala Powder)
9. 1/2 Teaspoon Lal Mirch (Red Chilli) Powder
10. 1 Chutki Orange Color (A Pinch)
11. 4 Tablespoons Tali Kuti hui Pyaz (Fried and Grounded Onion)
12. 2 Tablespoons Makhkhan (Butter)
13. 1 Tablespoon Sirka (Vinegar)
14. 2 Tablespoons Oil
15. Koila (Piece of Coal) for BBQ flavor

METHOD:

• Wash the Qeema and put it in a strainer to drain water
• In a large bowl put the strained Qeema along with all but Fried Onion, Butter, and Vinegar and mix it well with hands for at least 5 minutes
• Now Grind this mixture in a Food Processor or whatever means you have available in your Kitchen for grinding purpose.
• Mix Butter, Vinegar and Fried Onions in the Qeema mixture and grind thoroughly 3 times to make it smooth.
• Put it back in the same bowl, make room in its center for a small bowl or Silver Foil to place a lump of burning coal on it for giving the mixture BBQ flavor.
• Heat and burn the coal on the stove and put it on foil or small bowl and immediately sprinkle some oil or butter over the burning coal. The coal will emit smoke at once, close the lid and put on some weight over the lid, so that the smoke and flavor may not escape.
• After 10 minutes take off the lid and cover the bowl with Cling Film and put it in the refrigerator for a minimum for 2 hours.
• After 2 hours or when you want to make the Kababs, take the bowl out, wet your palms and roll the Kababs in Gola Kabab or Seekh Kabab shape, then insert a pencil in the middle like a skewer to make a real looking hole in it. 
• This method may be used if you are frying or baking the Kababs but if you want to BBQ on burning coals, then use the original skewers and place them on the coal fire.
• Shallow fry the Kababs on a Grill Pan or any frying pan you like but do not overcook.
• The Kababs are ready now.
• Enjoy them with Paratha, Chapati or Nan along with your favorite Chutney and Raita with Onion Rings, Julienne cut Ginger, finely cut Green Chillies etc.
• Serve hot.

Hope you'll love these Meerath Kababs with family and friends and also prepare them without any FEAR OF FAILURE.

Thanks,

NOVICE