Beef Muthi Kebab

contains meat, dairy and gluten
start to finish: 60-70 minutes
yields approximately 30 appetizer-sized kebabs 

A gentle squeeze of the fist. Muthi describes the first step in forming these kebabs: fingers are curled back to press the seasoned meat into the palm. This straightforward recipe yields irresistible bite-sized kebabs. While lamb is most popular in Hyderabad, I have opted for lean beef here. Feel free to substitute other leaner ground meats, such as chicken or turkey. Garnish the fried kebabs with fresh mint, finely sliced radish, coriander leaves and lemon wedges, and serve with chutney, such as a thick date chutney or a sour tamarind chutney. 

A note on the ingredients: Unlike many other Hyderabadi recipes, only a small amount of onions are used here. Red onions are preferred over Spanish onions as red onions have less moisture. Meanwhile, a household spice known as shahzeera is used as part of the ground masala. Even though some people refer to it as black cumin (kala zeera), it is technically different: while also black, shahzeera is physically finer and much shorter than black cumin, as well as being more fragrant rather than pungent. Most South Asian grocery stores carry this important spice. The best substitute for shahzeera is caraway seed. 

Ingredients: 

1 pound (454 grams) extra lean ground beef 
1 teaspoon salt
½ teaspoon fresh ground garlic
½ teaspoon fresh ground ginger 
1 tablespoon plain Greek yoghurt (5% m.f.)
2 teaspoons fresh lemon juice
3 tablespoons fresh coriander 
⅛ teaspoon shahzeera (or caraway seeds)
4 cloves 
4 whole green cardamom pods 
½ teaspoon coriander seeds
6 whole allspice berries 
⅛ teaspoon ground cinnamon
2 tablespoons canola oil
2 tablespoons, heaping, finely sliced red onion
2 teaspoons, heaping, roughly chopped green cayenne chilies (about 2 chilies)
2 tablespoons Panko bread crumbs for binding 

Utensils: 

• small or medium mixing bowl

• colander and/or bowl to wash the coriander 

• coffee grinder / spice grinder

• 7-8” medium frying pan

• food processor

• slotted spoon

• serving platter
  
  
  

Method: 

1. In a small- to medium-sized mixing bowl, place your lean ground meat, add the salt, garlic, ginger, yoghurt and lemon juice. Mix the ingredients together with a spoon, cover the bowl and leave it to rest for at least 5 minutes.  

2. Use a colander to rinse and wash your coriander in cold water. Repeat the rinse and wash cycle 2-3 times, until the leaves are free from all dirt and debris. Let dry on a towel. 

3. Prepare your masala. In a coffee grinder, take your dry spices, specifically the shahzeera, cloves, cardamom, coriander seeds and allspice, and grind into a powder. Add the cinnamon powder to the freshly powdered spices and pour the entire mixture into the ground meat. Mix well with the back of a spoon. 

4. Take your cleaned, fresh coriander and chop it coarsely. Set it aside near the stovetop. In a medium-sized frying pan, add the oil. Turn the stovetop to MEDIUM. Allow the oil to warm up for 2-3 minutes, then add the sliced onions. Stir occasionally so that the onions fry evenly. Once the onions are lightly browned, add the fresh coriander and chopped green chilies. Stir. In less than a minute, the coriander and chilies should become a rich, bright green. At this moment, remove the pan from the heat and use a slotted spoon to transfer the hot mixture into a food processor. Keep the frying pan and oil on a cool burner to use again later. Grind the onions, coriander and chilies thoroughly, then add to the meat. 

5. Sprinkle the Panko bread flakes over top of the meat. Mix the meat thoroughly with your hands. 

6. Set a stovetop burner to MEDIUM-LOW and slowly reheat the frying pan with the oil. Take a heaping tablespoon of seasoned meat into the palm of your hand and make a gentle fist by curling your fingers back. Squeeze gently, then roll the meat into a smooth, firm kebab the size of a cocktail sausage. Set the shaped kebab aside and repeat this process until all the meat is used. 

7. Place as many of the hand-rolled kebabs into the frying pan as you comfortably can. No two kebabs should touch each other. Increase the heat slightly and fry on MEDIUM (or slightly lower) and turn as necessary until each kebab is evenly browned (about 6-8 minutes per batch). When cooked, transfer to a serving platter and cover with foil. Let the kebabs rest for 20 minutes so that the flavours have an opportunity to blend further. 

Tip: Always adjust the heat on the stove as necessary. If the kebabs are sticking or burning, or the oil is splattering, it is imperative to reduce the heat. Stay in control and ensure a safe cooking environment.