| Ingredients: 2 Teaspoon(s) coriander seeds 2 Teaspoon(s) cumin seeds 1/2 chopped onion, yellow 4 chilies, green thai 1/4 Cup(s) leaves of cilantro 2 Tablespoon(s) leaves of mint 1 Pound(s) 20% fat beef, ground 1 1/4 Teaspoon(s) kosher salt 5 Clove(s) crushed garlic 3/4 Tablespoon(s) minced ginger 1 Teaspoon(s) freshly ground black pepper 1/2 Teaspoon(s) flakes dried red chilies 1 Teaspoon(s) garam masala 1 Teaspoon(s) papaya paste |
Directions:
Heat a small skillet over medium heat. Add the cumin seeds and coriander seeds. Toast, stirring and shaking the skillet often,for 2-3 minutes. The seeds will deepen in color and become highly aromatic. Remove from heat, allow to cool slightly, and grind to a powder in a spice grinder or mortar and pestle. Strain and pat out any excess moisture from the ground beef and place into a large bowl or bowl of a stand mixer. The kebab mixture should be as dry as possible to prevent any breaking. Add the onion, cilantro, mint, and green chili peppers to a food processor. Using the pulse function, finely chop (but not blend) them to a coarse mixture (~17 pulses). You may need to pause and scrape down the sides in between. Remove the onion mixture, squeeze out the excess moisture between your hands, and add to the beef. Add the salt, garlic, ginger, black pepper, red chili flakes, garam masala, toasted & ground cumin & coriander, and papaya paste (if using). Mix well. Using gloved hands (do not use bare hands or the green chili may sting), knead for 3-4 minutes, until you begin to see a lacy, stringy texture (resha) of the meat. (Alternatively, you can use the paddle attachment of a food processor and knead on medium speed for 2 minutes.) The mixture should be homogenous instead of crumbly. Cover the bowl and set aside for 30 minutes, or refrigerate up to overnight. To test a piece for taste, heat a small pan over medium-high heat. Add a small amount of neutral oil and place a piece of the beef mixture on the pan to cook, turning over as needed. Taste and adjust salt and seasoning if desired. Using oiled hands, take around 1/4 cup of themeat and form into a hearty round shape. Run the kebab skewers through the meat and use your hands to form a sausage-like shape around the skewer. It should come to 5-6 inches long. (See Note on how to freeze.) |