Kabab Hindi

Spiced minced meat fingers baked in a rich and thick tomato sauce with caramelized onions and pine nuts. A savory, tangy dish that is perfectly paired with vermicelli rice.

🥄 Ingredients

• 1 kg lamb kebab (20% fat)
• 0.5 kg zucchini, cut into wedges
• Potatoes, cut into wedges (optional)
• 3 onions, sliced ​​or finely chopped (I always prefer finely chopped onions because a rough finish can spoil the taste)
• 3 tablespoons tomato paste, 1 kg blended tomatoes
• 1 tablespoon black pepper
• 0.5 tablespoon salt
• 3 tablespoons ghee
• 0.25 cup toasted pine nuts for garnish (if available)

👩‍🍳 Instructions

1. Prepare the vegetables and cut them into sticks, and slice the onions as desired. Set them aside.
2. Now, cut the kebabs into small pieces about the size of your fist and shape them into fingers. Arrange them in a baking dish.
3. Heat the ghee in a pan and begin browning the prepared kebab fingers. As each batch is browned, arrange them in the baking dish you will be using until you have finished all the kebabs.
4. Now, add the ghee you used to fry the meat to the onions and sauté for 5 minutes until golden brown. Then, arrange the vegetables on top of the browned kebabs. Sprinkle the sautéed onions, tomatoes, tomato paste, black pepper, salt, and zucchini over the top. Cover the dish with aluminum foil and bake in the oven at the highest temperature for 1 hour.
5. Uncover the dish and leave it for another half 1 hour to allow the tops to develop a light brown color, indicating that they are cooked. If there is still a lot of liquid in the dish (meaning the broth covers most of the vegetables), leave it uncovered for another half 1 hour and reduce the oven temperature to a moderate level until it dries out to your desired consistency.

🌹 Decoration

Sprinkle with black pepper and chopped parsley or toasted pine nuts.