Dam/ Dum Kabab

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In Bangladesh , we have a cooking legend . There is probably no home without the cookbook she wrote . She is Late Siddika Kabir . She is the inspiration for many including me . I grew up with her book . Tried it or not , almost memorized many of her recipes . I love making kababs . So her recipe on dam kabab always attracted me a lot . But , for unknown reason never tried to give it a go !! Just recently I had this beautiful kabab in one Indian restaurant and they are so damn good . The recipe once again struck my mind and made me to try that immediately .
Well , though inspired by Siddika Kabir , I wanted to give it my version and I tried my best to achieve restaurant like flavor and maintain the original Hyderabadi recipe . Alhamdulillah , the result is awesome !!

Ingredients :

1 lb ( pound) beef mince
3/4 th heaped tea spoon heaped ginger paste
3/4 th tea spoon garlic paste
1/2 tbl spoon raw papaya paste with skin or finely grated raw papaya with skin
3 tbl spoon fried onion or bereshta
1/2 tea spoon chili powder
1 tea spoon paprika ( for color)
1/2 tea spoon dry roasted cumin ( jeera) powder
1/2 tea spoon cinnamon ( darchini) powder
1/2 tea spoon nutmeg powder
1/2 tea spoon garam masala/ kabab masala powder
2 tbl spoon chopped mint/pudina
1 beaten egg
1 tbl spoon cream ( optional)
1/2 tbl spoon yogurt
1 tbl spoon ghee
3 tbl spoon dry roasted chickpea powder or dry roasted besan or 1/3 rd cup breadcrumb
Salt to taste ( around 3/4th tea spoon)

Procedure:

1. Blend the mince again in a food processor with egg .

2. Now mix all the ingredients together and marinate for at least 1 hour . If you wish , you can give it charcoal smoke . For giving charcoal smoke , lit one piece of charcoal very well on stove top . Now place it on a small aluminium or foil cup and place it on the bowl of meat . Now add some ghee over the charcoal , that would create smoke . Immediately cover the bowl with a lid ,so that the smoke remains inside and the meat is smoked well . This smoking process gives you a restaurant like flavor .

3. Take a baking proof bowl or pan , lay the mince on the pan evenly . Now bake it in a preheated oven for 25 minutes @ 400 FH . Broil for another 5 minutes .

Cool a little and slice the kabab before you serve . You may shape it in a shape of loaf and name it “Kabab Loaf”. It is indeed our desi version of meatloaf !! 😀

Notes :

1. Those who doesn’t have oven at home , they can do it on stovetop too . For that, take a large aluminium or other metal pot ( other than nonstick) on the stove top . Heat that pot , then place the kabab bowl into the pot and cover the lid of the pot . Try to use closed lid box to lay the kabab mince . The tiffin carier bowl can be a good option . The whole process would help creating the oven effect . Cook it like 30 minutes or until done .
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