The search is over. Here is the recipe for Karachi's famous fry Kabab, now make them at home and have everyone asking for the recipe. #HappyCookingToYou #ShanSpices

Written recipe: https://bit.ly/2XSYVzD

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Karachi Fry kabab
Recipe in English:

Ingredients:
-Hari elaichi (Green cardamom) 3-4
-Laung (Cloves) 4-5
-Darchini (Cinnamon stick) 1
-Sabut kali mirch (Black peppercorns) ½ tsp
-Jaifil (Nutmeg) ¼ piece
-Javatri (Mace) 3 blades
-Sabut lal mirch (Whole red chilies) 8-10
-Chanay (Chickpeas) 3 tbs
-Qeema (Mince) Mutton/Beef ½ kg
-Adrak lehsan paste (Ginger garlic paste) 2 tbs
-Dahi (Yogurt) ¼ Cup
-Meat tenderizer 1 tbs or Kacha papita (Raw papaya) paste 3 tbs
-Lal mirch powder (Red chili powder) 2 tsp or to taste
-Namak (Salt) 1 & ½ tsp or to taste
-Haldee powder (Turmeric powder) ½ tsp
-Dhania powder (Coriander powder) 1 tbs
-Koyla (Charcoal) for smoke
-Ghee ½ Cup
-Pyaz (Onion) sliced 1 medium
-Pani (Water) 1 & ½ Cups or as required
-Kewra water 1 tsp

Directions:
-In frying pan,add green cardamom,cloves,cinnamon stick,black peppercorns,nutmeg,mace,whole red chilies,chickpeas and roast until fragrant.
-Let it cool down.
-In spice mixer,add roasted spices,grind well & set aside.
-In chopper,add mince and chop finely.
-In bowl,add mince,ginger garlic paste,yogurt,meat tenderizer,red chili powder,salt,turmeric powder, coriander powder,ground spices and mix well.
-Give a coal smoke for 3 minutes.
-Remove coal and let it marinate for 2-3 hours.
-In pot,add ghee and let it melt.
-Add onion and fry until golden brown.
-Now add marinated mince,mix well and cook for 5 minutes.
-Add water and mix well.
-Add kewra water and mix well.
-Cover and cook on low flame for 30 minutes or until oil separates.
-Garnish with onion rings & serve.

Recipe in Urdu:

Ajza:
-Hari elaichi (Green cardamom) 3-4
-Laung (Cloves) 4-5
-Darchini (Cinnamon stick) 1
-Sabut kali mirch (Black peppercorns) ½ tsp
-Jaifil (Nutmeg) ¼ piece
-Javatri (Mace) 3 blades
-Sabut lal mirch (Whole red chilies) 8-10
-Chanay (Chickpeas) 3 tbs
-Qeema (Mince) Mutton/Beef ½ kg
-Adrak lehsan paste (Ginger garlic paste) 2 tbs
-Dahi (Yogurt) ¼ Cup
-Meat tenderizer 1 tbs or Kacha papita (Raw papaya) paste 3 tbs
-Lal mirch powder (Red chili powder) 2 tsp or to taste
-Namak (Salt) 1 & ½ tsp or to taste
-Haldee powder (Turmeric powder) ½ tsp
-Dhania powder (Coriander powder) 1 tbs
-Koyla (Charcoal) for smoke
-Ghee ½ Cup
-Pyaz (Onion) sliced 1 medium
-Pani (Water) 1 & ½ Cups or as required
-Kewra water 1 tsp

Directions:
-Frying pan mein hari elaichi,laung,darchini,sabut kali mirch,jaifil,javatri,sabut lal mirch aur chanay dal dein aur khusbhu anay tak roast ker lein.
-Thanda ker lein.
-Spice mixer mein roasted spices dal ker ache tarhan grind ker lein & side per rakh dein.
-Chopper mein qeema dal ker ache tarhan chop ker lein.
-Bowl mein qeema,adrak lehsan paste,dahi,meat tenderizer,lal mirch powder,namak,haldee powder, dhania powder aur ground spices dal ker ache tarhan mix ker lein.
-3 minutes kliya koyla ka dhuwan dein.
-Koyla ko nikal lein aur 2-3 hours kliya marinate ker lein.
-Pot mein ghee dal ker melt karein.
-Pyaz dal dein aur golden brown hunay tak fry ker lein.
-Ab marinated qeema shamil karein aur ache tarhan mix ker ka 5 minutes kliya paka lein.
-Pani dal ker ache tarhan mix karein.
-Kewra water dal ker mix ker lein.
-Dhak dein aur halki ancch per 30 minutes or oil alag hunay tak paka lein.
-Pyaz ka rings sa garnish ker ka serve karein.