Getting our catering business off the ground has been a roller coaster ride – a fun one; not the dreadful screaming kind, thankfully.
It’s joyful to be back in the thick of food creation and large scale kitchen operations. Most days, Rohit and I are filled with gratitude for this opportunity to live our dream; and on other days, we are too exhausted to care!
So, as I get back after a blogging hiatus, these summer perfect melt-in-your-mouth Parsi Kavab (etymological deviation on the word Kebab) seems like a delicious place to start. One of its great aspects is that the flavors are brought out by the ground meat used to make the Kebab – try it with ground lamb or mutton, turkey or chicken; even ground pork, if you must.
A couple of months back, Mom and I worked together to get this unique Parsi dish just right in it’s new avatar – testing and retesting the Kavab, while simultaneously testing the patience of our most avid Kebab fans (the boys)…
Our aim – keep the moist delightful flavors, but lose the time-consuming and unhealthy aspects of a roll-dip-coat-fry Parsi favorite.
Think we’ve nailed it.
- 1 lb ground meat of choice (lamb, mutton, turkey, chicken all work well)
- ½ lb potatoes, boiled
- ½ cup finely chopped onion
- ¼ cup chopped cilantro
- 2 tablespoons ginger garlic paste (or 1 tablespoon each - minced garlic and grated ginger)
- 2 teaspoons chopped green chili - Serrano or Thai (reduce for less spicy)
- 3 tablespoons lemon juice + some for garnish
- ½ teaspoon cumin seeds
- 1 teaspoon ground red chili
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon turmeric
- 1½ teaspoon salt
- 4 tablespoons semolina flour or rava (see notes)
- 1 well-beaten egg
- Oil for greasing or cooking
- In a large mixing bowl - bring together the boiled mashed potatoes, chopped onion and cilantro, ginger garlic and green chili, lemon juice.
- Add the dry spices and salt. Mix well for the flavors to blend.
- Next gently blend in the ground meat. Do not over handle ground meat since that toughens it.
- Cover and refrigerate for at least 2 hours. This meat mix can be made up to a day in advance.
- Right before cooking, add the semolina flour/rava and well beaten egg to the meat mixture.
- Preheat the oven to 400F. Grease a baking sheet with oil.
- Using clean hands or an ice cream scoop, make small rounds, about 2 tablespoons each, of the meat mixture. Space them out on the well-greased baking sheet.
- Bake at 400F for 12-14 minutes till the Kebab reaches an internal temperature of 160-165F.
- Alternately, cook the Kavab in a pan, turning till they reach the right temperature.
- Drizzle lemon juice over the hot-out-of-the-oven Kavabs, and let them stand for 5 mins.
- Serve freshly baked with a chutney of your choice.
- - Semolina flour is sold as pasta flour in regular grocery stores in western countries.
- - Kids love these Kavab - use half the amount of all spices and green chili in the recipe above for a much milder kid-friendly version.