Servings: 12-16

Time: 1 hour, 15 minutes

Ingredients

  • For kabob:
  • 2 lbs halal beef
  • 1 cup split chana dal, soaked
  • 1 potato
  • 1 tablespoon salt, or to taste
  • 1 large onion, chopped
  • Handful chopped cilantro
  • Handful chopped mint
  • 1 egg
  • For chutney:
  • 1 bunch cilantro
  • 1 cup fresh mint
  • 1 Serrano pepper
  • 2 cloves garlic
  • 1/2 teaspoon salt, or to taste
  • 1-2 tablespoons tamarind pulp
  • 1/2 teaspoon red chili flakes
  • 1 teaspoon ground cumin
  • For assembly:
  • 12-16 dinner rolls or mini buns
  • Thinly sliced onion
  • Chopped cilantro
  • Optional: fried egg, sliced cucumber

Step 1

Wash the halal beef and place it in a pot with 1 liter of water, ginger-garlic paste, dried red chilies, salt, and potato. Boil until the meat is halfway cooked.

Step 2

Add the soaked split chana dal and continue cooking until the meat and dal are fully cooked and the water has evaporated.

Step 3

Let the mixture cool slightly, then grind it in a food processor until smooth.

Step 4

Transfer to a bowl and mix in chopped onion, cilantro, and mint.

Step 5

Shape the mixture into small patties.

Step 6

Beat the egg in a bowl, dip each patty into the egg, and shallow fry in a pan until golden brown on both sides.

Step 7

For the chutney, wash cilantro and mint. Combine all chutney ingredients in a blender and blend until smooth. Transfer to a bowl.

Step 8

Warm the buns. To assemble, spread a generous layer of chutney on each bun, place a kabob on top, and add sliced onions and chopped cilantro. Optional: add a fried egg or cucumber slices. Serve warm.