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! :)