KATHI KABAB

Preparation Method :

• Cut the meat into kabab-sized chunks, trim and wash them. Drain thoroughly.
• The Marinade
• Combine all the marinade ingredients in a large bowl. Mix well to make a fine paste.
• Add the meat and the marinade into it thoroughly, till the chunks are evenly coated.
• Cover the marinated meat and put it into the refrigerator for 2-4 hours.
• To Cook The Meat
• Remove the meat from the refrigerator and bring it to room temperature. Season the meat with salt.
• Heat a heavy frying pan and add a little oil, add 6-7 chunks of meat to the pan and fry them till turns golden brown clour.
• Once all the chunks have been browned, return them to the pan. Add a little butter for colour and taste and fry well.
• Add water and cover the pan and cook on medium heat for 15 minutes or till the meat is tender and cooked through.
• When most of the moisture has dried up, mix the meat well and turn off the heat. Add a little more butter if required and squeeze in lime juice to lift the meaty flavours.
• To Assemble the Rolls
• Heat a tava or frying pan and add a little oil. Once the oil is hot, put a parantha on it and fry it in the oil, till it is hot and crisp on both sides. Remove and keep warm. Repeat with the remaining paranthas.
• To assemble the kathi rolls, lay the fried parantha on a chopping board. Put a good quantity of the meat chunks along one side of the parantha. Scatter some onions, coriander leaves, mint leaves and a pinch of chaat masaia. Squeeze a little lime juice on top.
• Roll the parantha to make a tightly-filled kathi roll and wrap it in a little aluminium foil or butter paper to secure the roll and make it easy to hold and eat.
• Roll all the kathis in the same way and serve with a mint and green chilli chutney.