Handi Kebab

kebabs are an integral part of Pakistani cuisine, where every region has it's own version. Handi kebabs are made on the same principal as regular ones. The spice mixture is more or less the same but to complete the opera they are tossed in a thick tomato based gravy.

The basic method for making the kebabs is the same i.e. you mix the mince with a handful of spices and herbs, form cylindrical shapes and shallow fry, tuck them into a thick gravy and if that's not enough to tickle your taste buds... top with sliced green chili peppers and ginger Julienne

These are best served with naans or chapati but since I have a bunch of rice addicts in my house, I like to serve it with rice.

Ingredients	Quantiy
minced lamb meat	600g
onion chopped	2large
tomatoes chopped	2large
ginger/garlic paste	2 tsp each
cumin powder	2tsp
coriander powder	2tsp
red chili powder	3 tsp
garam masala	1 tsp
salt	to taste
anar dana powder (pomegranate seeds)	1 tbsp
wheat flour	4 tbsp
egg	1 small
oil	4 tbsp + extra for frying
chopped fresh coriander	as needed
chopped green chilies	as needed

Place the mince along with 1 chopped onion, 1tsp each of ginger/ garlic paste, 1 tsp cumin powder,1 tsp coriander powder, 2 tsp red chili powder, garam masala, salt and anar dana powder.

 Also add the egg and corn flour or wheat flour. Mix properly to amalgamate all the ingredients together.

Form into cylindrical shapes.

Shallow fry.

Preparing The Gravy:

Heat 4 tbsp oil in a pan and fry the onions until golden brown in colour.

Add 1 tsp each of ginger and garlic paste. Saute for about half a minute before adding the chopped tomatoes.

Now add the red chili powder,salt, turmeric,1tsp cumin and  1 tsp coriander powder. Cook for about 5 minutes with the lid and then add the yogurt.

You will know that the gravy is ready when the oil separates. Once the gravy is ready you can toss the fried kebabs in it. Excuse my absent mindedness but I forgot to photograph this step.

Once the kebabs are coated with the gravy you can garnish with freshly chopped coriander, green chilies and ginger julienns.

Serve with naan, chapati or rice and a bowl of salad.