Ingredients with Measurements:
- 1 lb ground beef
- 1 large onion, finely chopped
- 2 tbsp ginger paste
- 2 tbsp garlic paste
- 2 tbsp green chili paste
- 1 tbsp cumin powder
- 1 tbsp coriander powder
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala powder
- 1/2 cup breadcrumbs
- 1/4 cup fresh coriander leaves, finely chopped
- 1/4 cup fresh mint leaves, finely chopped
- 1/4 cup lemon juice
- Salt to taste
- Oil for frying
Special equipment needed:
- Skewers
Step-by-step instructions:
1. In a large mixing bowl, combine the ground beef, onion, ginger paste, garlic paste, green chili paste, cumin powder, coriander powder, turmeric powder, red chili powder, garam masala powder, breadcrumbs, coriander leaves, mint leaves, lemon juice, and salt. Mix well.
2. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
3. Preheat the oven to 375°F.
4. Divide the beef mixture into 8 equal portions.
5. Take a skewer and press one portion of the beef mixture onto it, shaping it into a long, thin kebab.
6. Repeat with the remaining portions of the beef mixture.
7. Heat oil in a pan over medium heat.
8. Fry the kebabs until golden brown on all sides.
9. Transfer the kebabs to a baking sheet and bake in the preheated oven for 10-15 minutes.
10. Serve hot with your favorite chutney or sauce.
Time:
Preparation time: 40 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
4
Nutritional information:
Calories: 380
Fat: 22g
Carbohydrates: 20g
Protein: 25g
Substitutions for ingredients:
- Ground lamb or chicken can be used instead of beef.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Lime juice can be used instead of lemon juice.
Variations:
- Add diced bell peppers or tomatoes to the beef mixture for added flavor and texture.
- Substitute the green chili paste with harissa paste for a spicy twist.
- Grill the kebabs instead of frying and baking them.
Tips and tricks:
- Make sure the beef mixture is well combined before shaping it into kebabs.
- Soak the skewers in water for at least 30 minutes before using them to prevent them from burning.
- Use a non-stick pan to fry the kebabs to prevent them from sticking.
Storage instructions:
Leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the kebabs, place them on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the kebabs on a platter and garnish with fresh coriander leaves and lemon wedges.
Garnishes:
Fresh coriander leaves and lemon wedges.
Pairings:
- Serve with a side of naan bread or rice.
- Pair with a refreshing cucumber and mint raita.
Suggested side dishes:
- Garlic roasted potatoes
- Grilled vegetables
- Mixed green salad
Troubleshooting advice:
- If the beef mixture is too wet, add more breadcrumbs to absorb the excess moisture.
- If the kebabs are falling apart while frying, add more breadcrumbs to the beef mixture to help bind it together.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 160°F to ensure it is safe to eat.
- Wash your hands and all utensils thoroughly before and after handling raw meat.
Food history:
Hatkora is a citrus fruit commonly used in Bangladeshi cuisine. This recipe combines the flavors of hatkora with beef to create a unique and delicious kebab.
Flavor profiles:
Savory, spicy, tangy
Serving suggestions:
Serve hot with your favorite chutney or sauce.
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Region: Bangladeshi