Category Archives: Meat

Mezbani style Beef and Square Khasta Paratha


Chittagong is the second most important place in Bangladesh after the capital Dhaka . Apart from it’s geo political importance , scenic beauty, it is world famous for it’s mezbani beef curry . If I’m asked, what Chittagong is famous for , the first thing that would pop into my head is “mezbani gorur mangsho” or “Mezbani beef”.

Mezbani is one of the traditions of Chittagong . “Mezban” is a Persian word which means host . Mezbani means a grand feast arranged by the host to entartain the whole community . So it is kind of community feasting arranged for some special occassions like Eid E Miladunnabbi , wedding , birth celebration or even death aaniversary . The main attraction of this feast is undoubtedly the special curry beef prepared for the program . It’s hard to find the actual recipes as this special curry beef is always cooked in large quantity and by some prominent , specific bawarchis , who are not interested in sharing the recipe at all .
This is my humble attempt to try Mezbani “style” beef , I’m saying Mezbani style , because I don’t dare saying I will replicate the recipe. 🙂


2 kg beef
2 and 1/2 tbl spoon ginger paste
1 and 1/2 tbl spoon garlic paste
5 or 6 whole garlic cloves , pounded
1 cup thinly sliced onion
1/2 cup onion paste
1 cup thick cubed onion
2 tbl spoon red chili powder
2 tea spoon turmeric powder
1 tea spoon coriander powder
2 tbl spoon poppyseed( posto) paste
6/7 green cardamom
2 cinnamon stick ( 2″ long)
1 tea spoon cloves
1 tea spoon black pepper
2 bayleaves
Mustard oil+ any vegetable oil
Salt to taste
1-2 tbl spoon ,special masala for mezbani beef

For the special Masala>

2-3 dry red chili ( dry roasted)
4 tbl spoon cumin ( dry roaste)
2 tbl spoon coriander ( dry roasted)
1 tbl spoon fennel/ mouri/ sauf ( dry roasted)
2 tea spoon sha jeera ( lightly dry roasted)
4 star anise
6 black cardamom
15 green cardamom
2 tea spoon cinnamon powder
1/2 (half) tbl spoon clove
1/2 (half) tbl spoon black pepper
1 tea spoon white pepper
4 bayleaves
2 tea spoon Mace/ Javetri powder ( dry roasted)
1/2 tea spoon nutmeg powder
1 tea spoon kababchini powder
1 tea spoon poppy seed ( dry roasted)
1 tea spoon methi/ fenugreek
2 tbl spoon paprika powder

Dry roast separately the ingredients mentioned above for dryroasting . Now grind them together into a fine powder .


1. Marinate the beef with all the ingredients , except thinly sliced onion .

2. Heat oil and add the thinly sliced onion . Fry until dark brown . Now add the marinated beef . And cook on low flame for at least 2 and 1/2 hours stirring occasionally and adding water little by little, what we call ” koshano” in Bangla, if needed .

This type of beef need long ” koshano ” to get the best flavor .

Square Khasta Paratha:


1 cup Atta
1 tbl spoon melted ghee or oil
1 tea spoon sugar
Salt , a pinch
Water ( aound 1/4 th cup)

For layring:

Ghee/ dalda/ shortening

For frying:

Ghee or dalda or oil


1. Make a medium soft dough with 1 cup atta , 1 tbl spoon melted ghee or oil , sugar , salt and water . Knead very well . Cover the dough with a damp cloth for at least half n hour .

2. Make small balls from the dough . Roll the balls into round disk . Now apply some melted ghee/ dalda/ shortening and dry out this with cornstarch . Fold one side lengthwise inward to the center . Fold from the opposite side too . Now apply some more ghee on it and dry out with cornstarch . Fold the two ends into the shape of a square .

3. grease the rolling pin and the counter top . Roll the paratha .

4. Dry each paratha without oil/ ghee first . Then apply some ghee and fry again until crisp .


Bangladeshi Rustic Style Beef Curry with potatoes


My whole family is in love with this rustic style beef curry with fiery red , spicy gravy and big potatoes , whole or cut in big cubes . The process of making this kind of curry is very simple . But the flavor is unbelievable !! Onion , ginger , garlic are used in paste form and in a little larger quantity than usual .

Ingredients :

1 kg beef with some fat and bones
3 /4 potatoes , whole or cubed
1 and 1/4 th cup of onion paste
2 and 1/2 tbl spoon ginger paste
1 tbl spoon garlic paste
1 tbl spoon chili powder
1 tea spoon turmeric powder
2 bay leaves
1 cinnamon stick ( 2″ long)
6/7 green cardamoms
8-9 cloves
1 tea spoon black pepper ( whole)
1 tea spoon garammasala powder
1 tea spoon dry roasted cumin powder ( bhaja jeear gura)
Salt to taste


1. Mix all the ingredients with meat except potatoes , garam masala powder and roasted cumin powder in a pot.

2.Put the pot on the stove and cook on medium-low flame with lid on . The meat will release water too .. Cook the meat adding water little by little , what we call in Bangla “koshano”, at least for 45 minutes .

3. Add water covering the meat . When the meat is half done add the whole potatoes and if cut in halves add little later . Cook with lid on . When the meat is done and the gravy comes to the desired consistency add the garam masala powder and roasted cumin powder . Turn off the stove and keep the pot on the turned off stove until oil separates .

Ready !!!

Easy pan-fried boti kabab!!


I don’t know what to name this beautiful kabab . So decided , why not pan fried boti kabab ?? Since they are sliced into pieces and boti means pieces too ..
This recipe I got from one of my dearest Aunts, Rina Salim khalamoni – my soul sister Putul’s mommy . I simply followed the procedure as Khalamoni said , just added one ingredient – vinegar .
The beauty of this recipe is , you can make them ahead of time , can preserve in fridger . Just fry them whenever you feel like .

Ingredients :

1 lb beef or mutton chunk of meat
1 and half tbl spoon ginger paste
1/2 tbl spoon vinegar
5/6 whole black pepper
Crushed black pepper , according to taste
salt to taste
1 tbl spoon ghee ( Don’t omit it , use ghee)


1. Slice the meat chunk in little thick pieces . It will be around 10 pieces . Now boil the meat with 3 cups of water , 1 and half tbl spoon ginger paste ,salt and vinegar until the water dries out or the meat is tender . Don’t boil it too much as the meat is too tender . We need tender but firm . If you still have some water in the meat , don’t worry , you can use it as beef stock in many other recipes .


2. Heat 1 tbl spoon ghee and fry them until little charred . Sprinkle the crushed black pepper and serve hot !


In order to slice the meat pieces evenly and smooth , try it when it is half frozen . 🙂

dam kofta in creamy sauce


Usually , when we make kofta curry or kofta in gravy , we always fry the koftas first so that they remain intact in the gravy . But today I’m sharing a recipe , where there is no need of prior fryinf and they taste so good . I used cconut milk and cream in the recipe for the gravy , but if you are not a coconut milk fan , omit it and use yogurt instead .

Ingredients :

For Kofta:

1 lb beef or mutton mince
1 tea spoon ginger paste
1 tea spoon garlic paste
2 slices of bread , soaked in milk
1 beaten egg
Chopped mint
Chopped green chilies
3 tbl spoon fried onion
1 tea spoon ghee
Salt to taste
1 tea spoon garam masala powder

For the gravy :

3/4 th cup fried onion or bereshta
1 and 1/2 tea spoon ginger paste
1 tea spoon garlic paste
1 cup coconut milk * ( see the note if you are using yogurt)
1/4 th cup heavy cream
1/2 tea spoon turmeric
1 tbl spoon red chili powder
4 cardamoms
1 stick of cinnamon
2 bayleaves
4/5 green chilies , whole
Salt to taste
1/3 rd cup oil/ ghee
Keora water
Special garam masala powder ( apply all)

Special garam masala powder :

For the special garam masala powder grind 4/5 cloves, half a teaspoon black pepper, half a teaspoon cumin seeds, half a teaspoon whole coriander, 3 cardamoms, little amount of joyetree/ mace together.


1. Blend all the ingredients mentioned above with the mince in a food processor . Double mince is the secret of melting in mouth effect . 😀

2. Now shape them into small round ball as kofta .

3. Heat oil/ ghee . Fry the whole garam masalas , that is cardamom, cinnamon and bay leaves. Now add ginger paste , garlic paste . Add little water and add the fried onions . Now add turmeric, chili powder and salt.Cook very well adding water little by little . Add the coconut milk and reduce the gravy . Add heavy cream . Now lower the flame of the stove , add the koftas carefully . Must be at low flame. Don’t add the koftas when the gravy is boiling . The gravy should be simmering in low heat in order to prevent breaking up the koftas . Cover the lid . Cook for few minutes then turn over the koftas carefully. Cook another few minutes until they are done . Add few whole gren chilies and special garam masala powder .Keep it on them for another 5 minutes .

4. You may sprinkle some keora water before serving.


1. Cook the koftas in gravy in low heat with lid on . The steam should help the koftas to be done .

2. If you are not fan of coconut milk add 1/3 rd cup of beaten yogurt with 1/3 rd cup of water . Don’t forget to add 1 tea spoon sugar also .

Tomato gosht ( Meat curry in tomato gravy)


There was a time , my mom used to make large quantity of homemade tomato sauce when the season was about to bid good bye !! Big , giant jars of homemade tomato sauce !! And she used to make so many dishes using this homemade sauce !! Oh !! those were the days !!!
Tomato gosht !!! yes , there are several versions of this preparation .. almost every house has it’s own version in the subcontinent .Among them Hyderabadi tomatoar gosht is very popular , but my version is not Hyderabadi one . This one is inspired by my mom . She used to put lots of homemade tomato sauces or ketchup in her preparation.Mine one is completely my version . I used tomato paste ( store bought canned one) and the choice of spices is my experimental one !! I used few whole spices and the main spices that were used as grounded form is fennel powder , black pepper and clove powder and ofcourse cumin powder !! I loved my version , hope you would like it too .. Try it in upcoming kurbani Eid , a little different but mild aromatic version of beef bhuna .

Ingredients :

1 kg beef or mutton
1 and 1/2 cup onion , thinly sliced
1/4 th cup onion paste
1 and 1/2 tbl spoon ginger paste
1 tbl spoon thinly sliced, julian cut ginger
1 tbl spoon garlic paste
5/6 whole garlic cloves
1 small can of tomato paste , around 3-4 tbl spoon
1 medium tomato , chopped
2 tea spoon red chili powder
1/2 tea spoon turmeric powder
5 green cardamoms
1 stick of cinnamon , 3″ stick
2 bayleaves
1/2 tbl spoon fennel/ sauf/ mouri powder
1/2 tbl spoon clove and black pepper grounded ( around 8/9 cloves and 12-14 black pepper)
1 tea spoon dry roasted cumin powder ( bhaja jeera guri)
1/2 tea spoon any garam masala powder
Salt to taste
Fried sliced garlic until brown for garnishing ( optional)

Procedure :

1. Marinate the meat with onion paste , ginger paste , garlic paste, chili , turmeric powder and whole spices like cardamoms , cinnamon stick and bayleaves .

2. Heat oil and fry the sliced onion until golden brown . Add the Marinated meat with the marinade and little water . Now Cook on low flame with lid on . The meat will release water too. When the water dries out , cook the meat adding water little by little , what we call in Bangla “Koshano” . Add the sliced ginger and whole garlic . When the meat is half done add salt ,tomato paste and chopped tomato . Add water and cook with lid on.

3. At the end add the fennel/ mouri powder , clove and black pepper powder , jeera/ cumin powder and garam masal powder . You can add some fried garlics too at the end , that enhances the aroma , as garlic goes very well with tomatos . Or you can just use them as garnish .

Done !! Enjoy with rice , paratha , Naan . I found it best with bhuna khichuri . 😀


Galwati or Gilouti kabab


“Galwati” means ” as soft as melting in mouth” . Galawti kabab is one of the gems of Awadhi cuisine , invented for the againg, toothless kabab lover Nawab of Awadh – Wazed Ali Shah !!! Losing of tooth can never decrease the “royal craving” for kababs !! Like other Luknowi/ Awadhi cuisine the original recipe of Galawti is still a secret !! Many says , in the original recipe there had been 100 different spices that made the kabab truly flavorful !! :O

I have seen many galwti kabab recipes where egg is used for binding !! A big “No way ” !! Original recipe never had any egg in it . Roasted chickpea powder ( not flour) is used , in a very small amount to act as the binding agent . For that dry roast the chickpeas first . Then grind it into a powder . If you don’t want to do much hassle , use the besan ( gram flour ) , but try to dry roast a bit until fragrant . Careful , don’t burn the besan as that would taste bitter .

Don’t skip the papaya paste . That’s the one of two ingredients that make the kabab so melt in mouth . The other ingredient is mutton or beef fat . In authentic recipe mutton is used for this kabab , but beef would do too . If you can’t find the mutton or beef fat , don’t worry substitute it with ghee .

Ingredients :

1 lb beef or mutton keema/ mince ( double minced ) * ( see the note)
2 tbl spoon finely grated or paste raw papaya with skin
1 and half tea spoon ginger paste
1 tea spoon garlic paste
3 tbl spoon fried onion or bereshta
2 tbl spoon finely chopped onion
1 tea spoon red chili powder
1 tea spoon paprika
2 tea spoon finely chopped green chili
1-2 tbl spoon chopped mint
1/2 tea sppon jaifol-javetri ( mace and nutmeg)
1/2 tea spoon cinnamon ( darchini) powder
1/4 th tea spoon green cardamom powder
1 tea spoon garam masala / kabab masala powder * ( see the note)
2 tea spoon poppy seed and almond powder ( try to grind them with the besan or chickpea powder so that the poppy seed is grinded properly )
Salt to taste ( around 1 tea spoon)
1 tbl spoon hung curd ( don’t take the water )
3 tbl spoon ghee
3 tbl spoon dry roasted chick pea powder or besan

Kabab Masala :

2 Dry red chilies
Cumin seed 1 tbl spoon
Coriander seed 1 tbl spoon
Green cardamon 5 or 6
Black pepper 1 tea spoon
Cloves 1 teasppon
2 long pepper
Allspice 1 teaspoon
Kababchini 1 teaspoon
Fennel 1 teaspoon
Mace 1 teaspoon
Nutmeg half a teaspoon
1 star anise
2 black cardamoms
1 small cinnamon stick ( 1″)
1 star anise

Lightly dry roast the ingredients and crush into a powder .

Procedure :

1. blend/ chop the keema again in a food processor or chopper . While blending it again add the 3 tbl spoon of ghee as mentioned in the ingredients list . Now add all the ingredients with the keema . If you wish you can give charcoal smoke in it . For giving charcoal smoke , lit a charcoal , then place it in a small aluminium or metal bowl . Place it on the keema and add some ghee over the charcoal . As soon as you add ghee on charcoal , there will be huge smoke . Cover the bowl of the keema with a lid . Keep it like this 5 minutes or until the smoke extinguishes .

2. Marinate the keema for at least 12 hours . The more , the better . Now shape the kababs and grill on charcoal or shallow fry in a grill or frying pan on the stove .
I did bake the kababs at oven . For that grease a baking pan and line with parchment paper . Now bake the kababs in a preheated oven for 20 minutes @ 400 Fh . Now Broil another 5 minutes at the same temperature .

Here you go !!!

Notes :

1. Double minced means , after making the keema , mince it again. You can do it in a food processor , blender , chopper . That’s the reason of being the kababs so tender .
But remeber , kababs like galwti , tunda, kakori where twice or thrice minced keema is required , don’t wash the keema after getting them minced . If you wash the keema , let alone the flavor , the kabab will come apart as soon as you try to fry or grill them .
So for that or any keema , please tell the butcher to wash the meat first , then dry out the water with a ktchen tissue or towel , then mince it . I always tell my butcher to do so . It doesn’t take too long.

2. Don’t skip the raw papaya and ghee in the marination . These two things do the real wonder of making the kabab melt in mouth . 🙂

3. if you use besan , instead of dry roasted chickpea powder . please dry roast the besan first . But don’t over fry . It would taste bitter if over fried .

Meat Loaf


My seven years old sweetie pie has a week or so to bid good bye to her summer vacation . In this age , she has already grown an irresistable and passionate interest in cooking !! Pretty much sure , she got it genetically !! 😀

Anyways , today wanted to make something easy with her , something she loves !! Meatloaf !! She simply loves it ! Well , who doesn’t !!!!

I made a smaller one !! Good enough for 3 servings !!!

Ingredients :

1 and 1/4 th cup minced beef

1/2 ( half) heaped tea spoon of finely grated garlic / garlic paste

1 tea spoon ginger pasted

1 and 1/2 tbl spoon finely minced onion

1 and half tea spoon yellow mustard

2 tea spoon worcestershire sauce

1 tbl spoon chopped parsley

1 tea spoon Italian seasoning

1/2 tea spoon red chili powder

3/4 th tea spoon black pepper powder

1 tbl spoon melted butter

1 egg , beaten

2 tbl spoon milk

1/3rd cup bread crumbs

Salt to taste

Other Ingredients :

3 tbl spoon bar b que sauce

2 tbl spoon Ketcup

Procedure :

1. Combine all the ingredients mentioned except the ingredients mentioned in other ingredients . In another small bowl combine the bar b que sauce and ketcup.

2. Line a baling tray with aluminium foil and and place the mince in a shape of loaf . keep it in the refrigerator for at least 1 hour .

3. Preheat the oven to 350 FH . Bake the meat loaf for 30 minutes , then take it out and brush all the bar b que , ketchup mixture . Then broil again for another 10-15 minutes . Don’t cut the loaf immediately . Cut after 10-15 minutes later .

4. I love to pan fry the loaf pieces with little butter for the charred and crisp flavor . Take 2 tbl spoon of butter in a skillet and fry the pieces of loaf , each side for 1-2 minutes . Done !!

You may omit that part , if you wish .


To serve with , I prepared a honey mustard wasabi sauce .

For that , Take 3 tbl spoon yellow mustard , 1 tbl spoon wasabi sauce , 1/4 th cup honey , 2 tbl spoon cider vinegar, 1 tea spoon melted warm butter + 2 tbl spoon oil ( preferably salad oil ) . Now combine everything together and stir with a fork until smooth and thin and your honey mustard wasabi sauce is ready . 🙂


Paya-Nihari !!

Paya-Nihari !!

Paya-Nihari !!

There is a slight difference between paya and nihari which I didn’t know until I came to USA !!! Everytime we went to our favorite Indian-Pakistani restaurant , there were always three different items on the menu – Paya , Nihari and Paya-Nihari !!! One of our restaurateur friends removed my confusion !! Payas are traditionally made with Beef or lamb feet , while Nihari is made with shanks , traditionally beef shank. Paya-Nihari is something which is the combination of both , feet and shank .
Here you go with my style Paya-nihari . The whole process though seems complex at the first instance , but in fact , it is not . It involves three parts;
1. Making the yakhni ( stock) of the meat and bones
2. Cooking of the meat with yakhni for the second time ,
3. Bagar or tempering with sliced onion and garlics .

Though in the authentic Nihari recipe , there is no use of onion at all !! But our Bengali taste bud and heart cannot think of desi style meat without onion at all !!! So in my recipe , like many other tasty Bengali Nihari recipes , I did use onion . Being influenced by my Sylhety connection and my love for “foincha/ poncha ” ( Sylhety style paya-nihar) ,I also used “Shatkora ” – a tangy , flavorful citrus fruit skin .

Ingredients :

1st step: ( For the yakhni/ stock/ broth)

1 and 1/2 kg Beef shank and feet
8 green cardamoms
1 cinnamon stick ( 2″ long)
2 bay leaves
1 tea spoon cumin
1 tea spoon sha jeera
1 tea spoon fennel
1 tea spoon whole coriander
1/2 tbl spoon ( around 15) cloves
1/2 tbl spoon black pepper
3 black cardamoms
2 star anise
1 large onion , cut in halves
4 cloves of garlic
1 ( 2 ” long) dry ginger
salt to taste

This is dry ginger or sonth . I took this large for the measurement given . Next time if your ginger dries out , don’t throw them out . 😀

2nd step:

1 cup finely sliced onion
1 tbl spoon Ginger paste
2 tea spoon garlic paste
2 tea spoon red chili powder
1/2 ( half) tea spoon turmeric
1 tbl spoon paprika powder
2/3 green cardamom , 1 small 1″ cinnamon stick , 2 bay leaves
2 – 3 tbl spoon Nihari masala powder
3 teaspoon besan/ gram flour and 1 tea spoon atta/ moida
salt if needed

For the Nihari masala mix , please click the link below

3rd step : ( tempering/ bagar)

1/4 th cup ghee
3 tbl spoon garlic
2 tbl spoon sliced onion


1. First make the stock or Akhni . This process would also help to tenderize the meat too as the shanks are the toughest meat , they need more time to be done .
For the yakhni , take a maslin cloth and put all the spices including the dry ginger mentioned in ingredients step 1 , except onion , garlic and salt . Tie them up tightly . Now add good quantity of water over the meat . Add the onion , garlic and the masala pocket into it . Boil the meat covered on medium low flame for 4-5 hours . It took me around 4 hours . Add water after every 1 hour . The water should not be dried out . And when the meat is done , there should be enough stock. . Add salt in the middle of the process , but not at the beginning . take out the maslin masala pocket from the stock .

2. Now , for the 2nd step , heat oil in a pot . Add the sliced onion and fry until they turn brown , the form of bereshta . Add the green cardamom , cinnamon and bayleaves . Now add the ginger, garlic paste . add little stock from the meat . Add the chili powder, turmeric powder , paprika powder . Fry well adding the stock little by little . Add the meat from the stock . Cook for a while . Then add the whole stock . Since salt is used while making the stock , careful adding salt at this point . If needed add salt , otherwise not .

3. Dry roast 3 tea spoon besan( bengal gram) and 1 tea spoon atta or flour until fragrant . Now mix it with enough water . I took half a cup of water to mix them . Mix smoothly . Add it into the meat using a strainer, so that there is no risk of lump . While putting it into the meat , there should be enough gravy . This besan-flour mix would help to thicken the paya nihari a bit . But careful not too much . Just a slight thickening . After adding the besan-flour , cook on medium-low flame for around half n hour – 45 minutes . If you wish you can add few pieces of Shatkora ( Sylhet special , a citric lemon like fruit, only skin is used) after adding the flour . Add the Nihari Masala at the end .

4. Now the tempering . Heat ghee and add the onion , garlic . Fry until dark golden brown . Add in the hot nihari and cover with lid . 🙂

Serve with Porota , naan or rice !! Before you serve , garnish with Julianne cut ginger and green chilies .


1. Please don’t use onion paste in the Nihari or paya .
2. Don’t skip ghee for the tempering . It really enhances the taste .


Bihari Kabab / Bangladeshi style Sheekh kabab

Bihari Kabab / Bangladeshi style Sheekh kabab

Bihari Kabab / Bangladeshi style Sheekh kabab

This is a truly melt in mouth kind of kabab !! Though Sheekh kababs are authentically made with mince meat but in Bangladesh sheekh kababs are made of thin pieces of beef,skewered in large Sheekh or metal skewer and those spicy pieces of heaven would just melt in your mouth !! Bangladeshi residing Biharis played a vital role in the country’s kabab industry .. Most of the kababs are inspired and introduced by these Biharis !!!! No wonder , that’s the reason , the authentic Behari kabab tastes exactly like our version of Sheekh kabab !!
Before I proceed to the recipe , I’d love to share some important ponts ;

1. Marination is very important . Marinate the meat for at least 24 hours .
2. Tenderize the meat by pounding and applying good amount of green papaya paste or grated green papaya , and don’t forget the skin !!! Take the papaya with skin !!!
3. Generous amount of Mustard oil ( shorishar tel) in the marination !!!!
4. Don’t forget to smoke the meat with coal !!


750 gram solid , under cut meat
3 tbl spoon finely grated raw papaya( with skin) or papaya paste with skin
1/3 rd cup yogurt
1/3 rd cup fried onion or bereshta
2 tea spoon spoon ginger paste
2 tea spoon garlic paste
1/2 tea spoon cinnamon powder
1/2 tea spoon nutmeg powder
3/4 th tea spoon roasted cumin powder
1 tea spoon ( heaped) red chili powder
1 tea spoon paprika powder
1 tea spoon poppyseed / posto paste ( optional)
2 tea spoon Bihari kabab masala
1/3 rd cup mustard ( shorishar tel) oil
Salt to taste

Bihari Kabab masala :

5/ 6 dried red chili
1 tbl spoon cumin ( jeera)
1 tbl spoon whole coriander ( dhonia)
3 Black cardamom
4/5 green cardamom
1/2 tea spoon mace ( javetri)
1/4 th tea spoon nutmeg ( jaifol)
9/10 cloves ( long)
2 tea spoon black pepper
1 star anise
1 tea spoon fennel
1 tea spoon kababchini ( optional)

Dry roast the spices and then grind them into a fine powder . it’s better to dry roast the cumin separately and not to dry roast black pepper .

Other Ingredients:

1 coal to smoke
Ghee to smoke the charcoal


1. Cut the meat into thin 2″ or 3 ” strips . Pound them with meat tenderizer hammer or something heavy . But don’t overdo .

2. Marinate the meat with papaya paste first then add all the ingredients. Marinate for at least 24 hours . Keep it in the refrigerator .

3. Light a coal completely . It should be all burning . Now place it on a metal or small aluminum bowl . Add this bowl over the bowl of meat . Add ghee all over the coal and cover with a lid to smoke the meat completely . Keep it like this 10-15 minutes .

4. Skew the meat pieces into the skewer . Rub some extra oil over it . I added a little bit of ghee too .

5. Preheat the oven to 400 FH . Now bake the kababs for 20-30 minutes . Broil it another 15- 20 minutes or until get little charred.

Enjoy with paratha , naan or ruti !! Don’t forget the raita !!! 😀


1. Don’t skip the smoking part . It gives you the flavor we get in a kabab house .

2. If you use bamboo skewer , then soak the skewers into the water for at least half n hour . That would prevent the blackening of the skewers . 🙂

3. While baking , the water from the meat and oil will come out . Just before broiling just remove the excess juice and oil from the kabab so that you get the perfect look .


Nargisi kofta / kabab

Nargisi kofta / kabab

Nargisi kofta / kabab

Kofta has it’s origin in Central Asia and with the conquest of muslim emperors , it’s being introduced in the Sub-continent . Among the many variations , the most elegant one is undoubtedly Nargisi kofta , where a hard boil egg is stuffed in a layer of ground meat . The British Scotch egg is considered to be inspired by this amazing Mughal delicacy during the reign of British in the Sub-continent .

There are several versions of Nargisi kofta . Sometimes raw grounded keema/ mince is used . Sometimes the keema is boiled with split pea or chick pea and then grounded again to use the kofta . Sometimes the kofta is cooked in gravy , while sometimes it is served dry , without gravy .

Among these various versions , I would love to share the raw mince version and withhout gravy . 🙂


2 lb beef mince
4 or 5 hard boiled eggs
1/2 cup fried onion or bereshta
1 tea spoon ginger-garlic paste
1/4 th cup chopped mint or pudina
1/2 tea spoon red chili powder
1 tea spoon finely chopped green chili
1/2 tea spoon cinnamon powder
1/4 th tea spoon nutmeg powder
1/4 th tea spoon mace/ javetri powder
1/2 tea spoon cumin powder
3/4th tea spoon Garam masala or kabab masala
2 or 3 beaten eggs
1 slice of bread , soaked in milk
salt to taste

Other ingredients :

Beaten egg white for frying .

Procedure :

1. Squeeze the milk from the bread so that there is no single drop of milk . Now mix the mince with bereshta , ginger-garlic paste, pudina , green chili , chili powder , cinnamon powder , nutmeg-mace powder , garam masala powder , cumin powder , salt , bread slice and beaten eggs . Keep it in the fridger for 1 hour .

2. Prick the eggs with the sharp edge of knife or toothpick from one side to other , keeping the egg in tact . It will help the eggs not to burst after adding them in the oil . Now take each egg and cover with good amount of keema/ mince . Coat in beaten egg white and deep fry on medium- low flame until done .
Cut in halves lengthwise before you serve . Cut after the kofta cooled down . 🙂


1. Don’t wash the keema/ mince for any kabab or kofta . Ask the butcher to wash the meat first then make a keema of it . If the keema is washed , the kabab will fall apart after putting them in oil to fry . Washing of mince also degrades the texture and flavor of kababs . It is a very important note to remember .
If the keema is washed , you will need more binding agent so that it does not fall apart after adding them in the oil . But the more binding agent like bread , flour , besan , cornflour you use , the more it gets tough .

2. To avoid the bursting of eggs in the oil , as I said earlier , always prick the eggs with a knife or toothpick from one side to another before you enclose the egg in the mince patty . And also try to cover the eggs with good amount of mince because after adding the kofta to the oil , the meat tends to shrink down , so if there is not enough mince around the eggs , the mince will fall apart . 🙂

3. Don’t use egg yolks to coat them before frying . Using of egg whites only will help the oil to be clean other wise the oil you are using will get dark .

4. It is always preferred to keep the koftas in the fridger for at least 1 -2 hour before frying them in oil .