Basically if you took a sheekh kebab and turned it into sloppy joes. Desi style!
We hosted a desi nashta (brunch) at our place last week and I decided I would attempt a kebab fry, which is essentially a deconstructed kebab, but with all the delicious smokey kebab flavours. We served this with parathas, puri, breakfast chole (chickpea curry), and some desi omlettes to get the full desi nashta experience!
Kebab Fry (Burns Road Style) – Keto, Paleo
A deconstructed sheekh kebab, with all the smokey flavour of a kebab but in a ground beef curry. Great anytime, but especially good when served with parathas for a desi breakfast (nashta).
Servings: 8
Ingredients
Kebab Fry Ingredients
- 2 lbs ground beef
- 1 cup yogurt
- 2 Tbsp ginger garlic paste
- 2 Tbsp raw papaya paste or 2 tsp meat tenderizer
- 2 Tbsp kashmiri red chilli powder
- 2 tsp turmeric powder
- 2 tsp coriander powder
- salt, to taste
- 2 medium onions, diced
- 1 cup oil or ghee
Spice Mix for Kebab Fry
- 2 whole black cardamom
- 4-6 whole black peppercorn
- 1 inch cinnamon stick
- 2-3 whole green cardamom (elaichi)
- 2 – 3 whole clove (laung)
- 2 Tbsp whole coriander seeds
- 3 Tbsp grahm flour (chickpea flour)
- 3-4 whole dried red chilli (or 2 Tbsp red pepper flakes)
- 1 tsp nutmeg powder
For Charcoal Dum & Garnish
- 1 piece charcoal
- splash of oil
- fresh cilantro, for garnish
- sliced green chilli, for garnish
- sliced ginger, for garnish
Instructions
Marinate the Meat
- In a large bowl, mix together all the kebab fry ingredients except onions and oil. Mix well to combine. Cover and let marinate in the fridge for at least 1 hour up to overnight.
Prepare the Spice Mix
- In a small frying pan or wok, dry roast the spice mix ingredients on medium heat until starting to get fragrant and slightly brown. About 5 minutes.
- Blend the spice mix ingredients in a blender until finely ground. Set aside.
Cook the Kebab Fry
- Mix the spice mix into the marinated meat and mix well to combine. Set aside.
- Heat a large wok or pan with oil and add the onions and cook until golden brown, stirring often. About 15 minutes.
- Add the meat and stir to break apart the meat. Allow to cook, stirring often for 10 minutes or so until the oil starts to separate from the meat.
- Add 2 cups of water and allow to come to a boil. Turn the heat to medium low and simmer for 10 to 15 minutes until the meat has thickened and the oil is starting to rise to the top and separate.
- Taste and adjust for salt and spice level of your preference.
Charcoal Dum
- Heat a piece of charcoal and place it on a piece of foil on top of the kebab fry.
- Working quickly, add a splash of oil (about 1 tsp) to the hot coal and immediately cover the pan. It should fill with smoke and infuse the kebab fry with delicious smokey flavour.
- Allow to rest covered for 5 to 10 minutes for the smoke to infuse the kebab fry. Then serve warm with parathas or rice. Enjoy! 🙂
