In memoriam : Rummana Zaman

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Hari Kabab (Beef Hari Kabab)

Serves five to six people.

Main Ingredients:
  • Boneless beef - 1 kg
  • Sliced onions - 3 cups
  • Plain yogurt - 4 to 5 tablespoons
  • Ginger paste - 2 tablespoons
  • Garlic paste - 1 tablespoon
  • Coriander powder - 2 teaspoons
  • Ground turmeric - 1 teaspoon
  • Chili powder - 2 teaspoons
  • Jaiphal (nutmeg) powder - ¼ teaspoon
  • Jaitri (mace) powder - ½ teaspoon
  • Cinnamon powder - ½ teaspoon
  • Salt - 2 teaspoons (as needed)
  • Soybean oil - ½ cup
Paste Ingredients:
  • Black pepper - 1 teaspoon
  • Green cardamom (choto elachi) - 4 to 5
  • Brown cardamom (boro elachi) - 1
  • Cloves - 5 to 6
  • Cumin - 2 teaspoon
  • Dried chili - 3 to 4
Preparation:
  • Slice the beef into long, thin pieces. It may be easier to cut once the frozen beef has thawed a little.
  • Clean the beef and marinate with ginger, garlic, turmeric, chili powder, coriander powder, yogurt and salt.
  • Let the mix boil in 3 to 4 cups of water over medium heat.
  • Fry all the paste ingredients in a little bit of oil.
  • Keep aside to make the paste later.
  • In a separate pan, heat up the rest of the oil and brown the onions.
  • Remove the fried onions from the pan and blend with a bit of water and all the fried paste ingredients.
  • Once the beef is boiled, add all the pieces into the heated oil.
  • Cook over medium heat for 3 to 4 minutes.
  • Add in the fried onion paste, cinnamon, jaiphal and jaitree and stir thoroughly.
  • Add 2 to 3 tablespoons of water and cook covered over low heat.
  • Remove the cover after 10 to 15 minutes.
  • Stir well for another 7 to 8 minutes.
  • Turn off the heat once the the meat is tender and the water dries up.
  • Serve hot with polao, paratha, or luchi.

1 comment:

Katherine Hassan said...

Are you supposed to grind up the black cardamom with the rest of the spices and onions? The taste was way too strong!