Beef Keema Kabab | Bangladeshi Style Recipe

A constant on Bangladeshi dinner tables or for nashta in the evening.

Great as a side with rice and pulao, or with porotas. This is one of the easiest recipes you can make to impress your guests.

There is an extra step to the recipe depending on whether you want your kababs super soft or a little firm.

For firm kababs, microwave the kababs on a plate for about a minute or so to firm them up. Half cooking them in the microwave will also keep them from accidentally breaking while frying if you’re having difficulty with that. Try it out both ways and see which you like!

The spices are optional depending on the flavor you want from your kababs.

I like to use a mix of cumin powder and garam masala. Those are my usual favorites to use on beef recipes but feel free to use just some cumin. You can also go without if you want a more clean flavor profile or don’t have the ingredients!

Watch the full process in this video:

INGREDIENTS  

• 1 lb ground beef
• 2 slices white bread
• 1/2 large white onion diced (about 1/2 cup)
• 1 egg
• 5-10 green chilis
• 1/2 tsp black pepper
• 1/2 tsp ground cumin
• 1 tsp garam masala
• 1/2 lime about 1 tbsp juice
• 1/4 cup cilantro
• 1/2 tbsp oil
• 1 1/2 tsp salt or to taste
• oil for frying

INSTRUCTIONS 

Soak your bread in some water. Then take the bread out of the water, squeezing out as much liquid as you can. Set it aside.

Mix all the ingredients together in a bowl. Mash everything together for a few minutes until well mixed. Wash your hands, the wetness will help the kababs from sticking to your hand when you are balling them.

Divide the mixture into 12-15 portions or portion with a 1/4 cup scoop. Then ball them up in your hand. Flatten with your palms to make disks about 1/2 an inch in  height and 3 inches wide, then use your thumb to make a slight dent in the middle. This will stop the kabab from being too thick in the center when it cooks.

Optional step – if you want your kebabs firm and not super soft, microwave them on a plate for a minute until the edges firm up.

Heat up some oil on a heavy pan, medium heat. Transfer the kababs to the pan with a spatula or your hands so they don’t break. Cook in batches, do not crowd the pan. Cook each side for about 3 minutes, until the kabab is just firm to the touch. Should be well cooked but not dry. Lower the heat if the kababs are getting too charred.

Plate your kababs, and sprinkle with more cilantro and chilis if you want. Enjoy!