The word kebab, derived from the Persian word ‘kabap’, meaning to fry, has multiple variations across India. Introduced to the culture through Mughal and Awadhi reigns, the kebab has come a long way since it first saw the light of day. The process of essentially cooking meat on hot coals and basted in its own fat, the meat is succulent and juicy and full of flavour from aromatics and spices. Variations of kebabs range from chicken , lamb and beef served with slivers of red onions and a mint chutney to compliment the piping hot delicacy.
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The kachche gosht kebabs draw influences from multiple cultures. While the story of its origin remain clouded, with some sources claiming that these were first relished as a street-side snack in Lahore to claims that mention Mughal fables of emperors commanding their cooks to make something instantaneous, these kebabs are really easy to recreate at home. While the original recipe calls for minced beef, minced mutton works just as fine too. In contemporary times, kachche gosht kebabs are reserved for special occasions like Eid-ul-Adha where batches of these are served alongside rumali rotis or bread. The leftovers of these kebabs make for a lovely lunch if you stuff it into flatbreads for a wrap or even inside soft pao for a quick bite.
Kachche Gosht Ke Kebab
Recipe:
Ingredients:
- 250 grams minced mutton
- 1 onion, finely chopped
- ½ tomato, finely chopped
- 2 green chillies
- 2 tablespoons chickpea flour
- 2 tablespoons ginger-garlic paste
- 1 teaspoon coriander seeds
- 1 tablespoon raw papaya paste (optional)
- 1 tablespoon butter
- 1 teaspoon black peppercorns
- Salt to taste
- Oil for shallow frying
Method:
- Toast the coriander seeds and peppercorns in a dry pan until fragrant and crush them into a coarse powder using a mortar and pestle. Roast the chickpea flour in the same pan until it starts to lose the raw smell and change colour. Set aside.
- In a bowl, add the minced mutton along with the coarse spice mix, ginger-garlic paste, papaya paste, toasted chickpea flour, chopped onions, chillies and tomato. Mix in all the ingredients along with salt to taste. Be mindful of not overworking the mince while mixing as that may result in a rubbery, chewy texture when you fry the kebabs. Set aside this mixture for ten minutes for all the flavours to blend well. Add a tablespoon of melted butter to the mince moments before frying as it amplifies the fat content of the meat, making it moist.
- Heat at least a quarter cup of oil in a shallow frying pan and make thin patties of 3-inch diameter by patting the mince in the middle of your palm. If the mince appears to be too sticky, dip your hands in a bit of water before you shape the patties. Fry on each side for no more than 3 minutes on a medium-low heat and remove on an absorbent paper towel. Serve hot with a squeeze of lime with parathas, mint chutney and a refreshing salad.
