Ingredients:
Finely ground beef: 1 kg
Ginger, garlic, and papaya paste: 3 tablespoons
Ground red chili: 1 tablespoon
Crushed red chili: 1 tablespoon
Ground cumin: 2 tablespoons
Turmeric: ¼ teaspoon
Whole dry coriander: ½ tablespoon
Poppy seeds: 2 tablespoons
Roasted and ground black chickpeas: 3 tablespoons
Onion: 1 finely chopped
Salt: to taste
Instructions:
Mix all the ingredients into the minced meat and knead well with your hands. Let it sit for 15 minutes.
Shape the minced meat mixture into long kebabs. If you have skewers, use them to form the kebabs. Alternatively, you can make round kebabs if you prefer.
Put a little oil in a pot and cook the kebabs until they turn red, then flip them to cook the other side until red as well. Maintain a medium heat.
You can also fry these kebabs in a frying pan with a little oil. Once all the kebabs are cooked, place a burning coal in the pot, add a spoonful of oil, and cover it.
After five minutes, uncover the pot and remove the coal. The hot handi kebabs are ready to serve.
