"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Dum Kebab Recipe

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This recipe for Dum Kebab, by , is from The Tarbiyah Elementary School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jawairia Ali


Lamb/ beef Mince: 1 kg
Eggs: 2
Gram Flour (Besan): 2 tbsp
All-Purpose Flour (maida): 2 tbsp
Onion: 3 medium
Tomatoes: 4 to 5
Ginger: 1 inch piece
Green Chilies: 8 + 5 (8 for mince & 5 for gravy)
Fresh Coriander: half a bunch
Mint: few leaves
Coriander Powder: 2 tbsp
Lemon Juice: juice of 4 to 5 lemons
All-Spice Powder (garam masala): 1 tbsp
Red Chilli Powder: 1 1/2 tbsp
Black Pepper: 1 tsp
Salt: 1 1/2 tbsp
Oil for frying: around 500 ml

For Kebab:
1: Chop onion, green chilies (8), ginger, fresh coriander and mint leaves.
2: Mix these chopped vegetables with eggs, gram flour, all-purpose flour, coriander powder, all-spice powder, red chili powder, black pepper and salt into mince.
3: Mix all the ingredients very well and keep in the refrigerator for at least half an hour.
4: Make kebab in the form of seekh kebab (cylinder shape).
5: Deep fry Kebab in oil and take them out on paper towel to remove the excess oil.

For Gravy:
6: Chop tomatoes and remaining 5 green chilies.
7: Take a pan and add little bit oil to it.
8: Add tomatoes and green chilies to the oil and fry until oil separates.
9: Add mince kebab to this masala (tomatoes and chilies) and pour lemon juice to the whole mixture and cover it 10 to 15 minutes.
10: Dum Kebab is ready, garnish with fresh coriander and serve with Naan (Flat Bread) and Raita (Yogurt)

Personal Notes:
Personal Notes:
You can use charcoal for dum during last 10 to 15 minutes.




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