Beef Muthi Kabab with Sautéed Veggies

Ingredients

• 1 kg Beef keema (minced beef)
• 3 Onions (finely chopped and water completely strained)
• 1 tbsp Ginger paste
• 1 tbsp Garlic paste
• 5 Green chili paste (made from 4-6 chilies)
• 5 tbsp Butter (4-6 tablespoons)
• Salt (to taste)
• 0.5 tbsp Red chili flakes
• 2 tbsp Coriander powder
• 1 tsp Whole cumin
• 1 tsp Cumin powder
• 1 tsp Garam masala
• 1 tbsp Chaat masala
• 0.5 tsp Black pepper
• 1 Yellow capsicum (sliced)
• 2 Green capsicum (sliced)
• 1.5 Onion (1 large or 2 medium, sliced)
• 7 Green chilies (6-8 chilies)
• Red round chilies (as needed)

Steps

1. 1

   In a large mixing bowl, combine the beef keema with the finely chopped and strained onions, ginger paste, garlic paste, green chili paste, and butter.

2. 2

   Add the salt, red chili flakes, coriander powder, whole cumin, cumin powder, garam masala, chaat masala, and black pepper to the meat mixture.

3. 3

   Mix all the ingredients thoroughly by hand until the spices and butter are evenly distributed throughout the beef.

4. 4

   Take small portions of the mixture and shape them into 'Muthi' kababs (oblong or fist-shaped kebabs) by pressing the meat in your palm.

5. 5

   Cook the kababs in an air fryer or pan-fry them until they are fully cooked through and browned on the outside.

6. 6

   While the kababs are cooking, slice the yellow capsicum, green capsicums, and onion.

7. 7

   Heat a small amount of oil in a pan and sauté the sliced capsicums, onion, green chilies, and red round chilies until they are tender-crisp.

8. 8

   Serve the hot beef muthi kababs on a bed of the sautéed vegetables.

Notes

Ensure the water is completely strained from the chopped onions to prevent the kababs from falling apart. The butter added to the keema ensures the kababs remain moist and juicy, especially when air frying.

Nutrition per serving

• appetizer
• main
• beef
• kababs
• air fry
• Eid recipes
• dawaat
• South Asian