'Kabab'

(E- Condimented Minced Meat, roasted or fried, on Skewers) (H-'Sikh Kabab')

'Kababs' form a part of the menu in Big Dinners and Feasts, and are also served in Tea Parties. These are relished at Picnics and equally at Domestic Meals, Breakfast and Teas.

Ingredients

1. Lean Meat of the Leg of Sheep or Goat	1 kg
2. Eggs	2 nos
3. Black Cardamom Seeds	1 tsp
4. Cinnamon Powder	1/2 tsp
5. Ginger Powder	1/2 tsp
6. Aniseed Powder	1/2 tsp
7. Red Chili Powder	1/2 tsp
8. Caraway Seeds	1/2 tsp
9. Salt	2 tsp or to taste.

Optional

1. Onion, medium size	1
2. Garlic	5 cloves
3. Dry Mint leaves crushed	1 tsp
4. Clarified Butter or Deodorized Oil	1/2 cup

Preparation

1. After cutting tops and roots of the Onion and Garlic cloves, peel these, and chop fine.

2. Crush the Cardamom Seeds.

3. On a cross cut Wooden Block (K-'Muond'), by means of a chopping knife, first cut the Meat into small pieces and then chop together fine. While chopping, add the white and yolk of the Eggs, chopped Onion and Garlic, all the other Spices, Salt and a tablespoon of Clarified Butter. Go on mixing and side by side chopping, till a homogenous well blended Mince is formed.

Method of Cooking

1. Mount the Minced Meat on as many iron Skewers as may be needed. This will depend on the length of each 'Kabab', and its thickness. Usually 8" to 10" long 'Kababs' of about 1" diameter are made.

2. Then roast the 'Kababs' on live Wood-Charcoals, placed in a rectangular iron open fire box (H-'Angithi'), or in an earthen oven (K-'Tandur') or an Electric Oven. The Skewers should be turned often, so that the 'Kababs' roast evenly on all sides, to a dark brown colour.

In Dinners, each roasted 'Kabab' is cut into half, to 4" to 5" length, and then served.

In Case of Tea parties, Afternoon Teas and Picnics, the 'Kababs' are not fully roasted in the first instance, but are fried subsequently in shallow pans, at the time of serving, and sometimes sprinkled with a pinch of 'Garam Masala'.

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