About this recipe:Bengali cuisine would be incomplete without the mention of tikya kabab. It is a favorite for meat lovers, and is made in large amounts in any weddings or parties. Enjoy with naan, paratha or biryani.
1 teaspoon of garam masala powder (that has toasted 3-4 cinnamon, 5-6 cardamoms, 3-4 cloves, 1/4 of nutmeg and 2 mace threads and a few mustard seeds)
1-2 teaspoons of soy sauce
salt as needed ( soy sauce is salty, so be careful when adding salt)
Boil the minced beef in water until the meet boils. Set aside to cool.
Boil the dal. Strain out excess water. Grind to make a paste.
Heat a frying pan with 2 tablespoons of soybean oil. Fry the onion slices until they turn crispy and golden brown ( known as peyaj beresta). Set aside.
Strain the water from the beef. Mix the meat with the dal.
In a mortar pestle, slightly smack the green chilies.
Mix the minced meat-dal, fried onions, ginger and garlic pastes, green chilies, coriander leaves, red chili, coriander, black pepper and garam masala powders. Also mix in soy sauce and a bit of salt, according to taste.
Now crack the egg in a separate bowl. Beat well.
If you see that the meat mixture is a bit soft, then add just half of the egg. If it is not too soft, then add the whole egg, a little at a time, while mixing. The egg works as a binder, but make sure that you do not add so much egg that the mixture becomes soft that is prone to breaking off when made into balls.
Make balls out the mixture.
Heat a frying pan with 2-3 tablespoons of oil. Shallow fry a few kababs at a time until brown.
Grease the pan again with oil for another batch when frying more kababs.