The gold standard of Pakistani snacks. These kababs feature a unique 'shredded' texture achieved by slow-cooking meat and lentils together, resulting in a melt-in-your-mouth experience with a crispy golden exterior.
Prep Time⏱ 30m
Cook Time🔥 60m
Calories🥗 180
Servings👥 12-15 Kababs
How to Make It
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1. Boil the Base: In a pressure cooker or heavy pot, combine beef, soaked dal, sliced onion, ginger-garlic paste, all whole spices, chili flakes, turmeric, and salt. Add 3 cups of water.
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2. Cook until Tender: Pressure cook for 25-30 minutes (or simmer for 1 hour in a pot) until the meat is completely tender and the water has fully evaporated. The mixture must be dry.
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3. Remove Whole Spices: Pick out the large whole spices (cinnamon, cardamom) and discard them.
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4. Grind the Mixture: While still warm, grind the meat and dal mixture using a food processor or a traditional stone mortar (sil-batta) until it forms a smooth, fibrous paste.
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5. Add Fresh Aromatics: Fold in the chopped coriander, mint, green chilies, garam masala, and one egg. Mix thoroughly with your hands to ensure the herbs are evenly distributed.
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6. Shape: Grease your palms with oil. Take a small portion of the mixture and shape it into a smooth, round patty (approx. 2-3 inches wide).
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7. Coat and Fry: Whisk the second egg in a bowl. Dip each kabab into the egg wash, then shallow fry in a pan over medium heat until both sides are deep golden brown and crispy.
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8. Serve: Serve hot with mint raita, ketchup, and fresh lemon wedges. Perfect as a burger patty or with daal chawal.