Mutton Seekh Kabab Karahi

Ingredients

For the kababs

• 1¼ kg mutton or beef mince
• 2½ tsp garam masala
• Salt to taste
• 2½ tsp crushed red chilli
• 3¾ tbsp crushed coriander
• 2½ egg
• 2½ tbsp gram flour
• 7½ medium onions · chopped
• 5 green chillies · chopped
• Oil for greasing and frying

For the tomato masala

• 15 tomatoes · chopped
• A few green chillies
• 1¼ tsp chilli flakes
• Salt to taste
• A little oil left from frying the kababs

Instructions

1. Add the mince, garam masala, salt, crushed red chilli, crushed coriander, egg, gram flour, chopped onions, and green chillies to a chopper. Chop everything well until the mixture is evenly combined.
2. Grease your hands with a little oil and shape the mixture into long seekh kababs.
3. Heat oil in a separate pan and deep-fry the kababs until golden brown and fully cooked. Set them aside.
4. In another pot, add the chopped tomatoes, green chillies, chilli flakes, and salt. Cover with a lid and cook on low heat until the tomatoes become soft and form a thick masala.
5. Add the fried kababs to the tomato masala and pour in a little of the remaining oil from frying the kababs. Mix gently.
6. Cover and cook on low heat for another 5 minutes.
7. For the best flavour, give the dish a coal smoke (dhungar) at the end.
8. Serve hot with mint raita.