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Handi Kabab

Servings 4
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 4 hours

Ingredients

  • 500 g beef thinly sliced
  • 2 cups sliced onions
  • 1 cup crispy fried onions barista
  • 2 tbsp mustard oil for marinade
  • 2 tbsp mustard oil for cooking
  • ½ cup plain yoghurt
  • 1 tbsp ginger-garlic paste
  • ½ tsp ground mace
  • ½ tsp ground nutmeg
  • 1 tsp kabab chini cubeb, ground
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp red chilli powder
  • 1 tsp garam masala
  • Salt to taste

Instructions

  • In a large bowl, pound or toss the beef slices with the ginger–garlic paste, mace, nutmeg, cubeb, cumin, coriander, chilli powder, garam masala, yoghurt, 2 tbsp mustard oil, and salt. Cover and refrigerate for 3–4 hours.
  • Transfer the marinated beef into a heavy-bottomed pan. Add 2 tbsp of mustard oil and 2 cups of sliced onions, then pour in just enough water to cover the meat halfway. Cover and simmer on very low heat until the beef releases its juices and is half-cooked, about 25 minutes.
  • Remove the lid, stir well, and fry over medium heat until most of the liquid evaporates. Add the cup of crispy fried onions and continue frying until the gravy thickens, the onions darken slightly, and the beef is tender, about 10 minutes more.
  • Adjust salt, transfer to a serving dish, and garnish with fresh onion rings, dried red chillies, and mint leaves.

Notes

This one-pot Handi Kabab relies on slow simmering to develop deep, meaty flavours while the yoghurt and spices tenderise the beef. Adding the crispy fried onions toward the end imparts a wonderful caramelised sweetness and keeps them from becoming soggy. Be patient through the low and slow cooking phase; if the meat isn’t yet tender after 25 minutes, simply continue cooking in the same pan rather than switching pots. Rich, hearty and aromatic, Beef Handi Kabab is often reserved for special occasions and feasts. Beef Handi Kebab is special because it is a slow-cooked, handi-style kebab without skewers, which is in whole spices and mustard oil, producing tender, spicy, aromatic beef.
Author: Sonia Imran
Course: Curry, Main Dish
Cuisine: Bangladeshi