Kebab Karahi

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Ingredients:

Kebabs

• 1 lb. ground meet (beef, chicken, etc.)

• 1 serrano chili, finely diced

• 1/2 red onion, finely diced

• 1/4 cup chopped fresh cilantro

• 1 tbsp each minced garlic and minced ginger

• 1 tsp salt

• 1/2 each red chili powder, red chili flakes, ground coriander, cumin, and black pepper

• oil, for frying

Karahi

• 3-4 tbsp oil

• 1 tbsp minced garlic

• 1 tsp each salt, red chili powder, ground coriander, kashmiri red chili powder, and chicken bouillon powder

• 1 cup water

• 2 roma tomatoes, chopped

• 2 serrano chilies, sliced

• 1/4 red onion, thinly sliced

• large handful fresh chopped cilantro

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Instructions:

1. In a small bowl, combine all the ingredients for the kebabs. Mix well until everything is well incorporated. Form the meat into small patties.

2. In a large skillet on medium high heat, fry the kebabs until brown on both sides. Remove the kebabs from the oil and set aside.

3. In a large wok on medium heat, add the oil and minced garlic. Cook the garlic for 1 minute, then add all of the spices and 1/2 cup of water.

4. Let the spices cook for 2-3 minutes, then add the chopped tomatoes. Cook the tomatoes until they have softened, about 5 minutes.

5. Add the serrano chilies and sliced onions, then saute until the veggies soften a bit.

6. Add the cooked kebabs and the rest of the water. Let the kebabs cook in the pan for another couple of minutes on low heat.

7. Garnish with chopped cilantro and serve.