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Kheema Chameleon: One Marinade, 3 Kebabs!
When I say kebabs, you will probably think of your favourite restaurant or neighbourhood street joint that you believe serves the best kebabs in the city. We all have a place like that and tend to land up there every time a strong meat craving strikes. But what if I told you the best kebabs you'll ever taste are the ones you can very easily make at home?
There's something intimidating about these meat patties coated in breadcrumbs and fried. It feels like there's a lot of hard work involved. And there is. But it's also not as complicated as you may think.
If there's anyone who knows their meat dishes in India it's the Bohra Muslim community. And being meat lovers, many of them feel very comfortable preparing meat at home, including kebabs. So I asked my friend Fatema Kakal, an aesthetician and a very meticulous cook, to share her favourite kebab recipe. Instead of one, she gave me three! A major chunk of preparing all three kebabs is identical so once you master one, you master them all.
Just a few tips. Don't keep the minced meat (kheema) marinade out of the refrigerator for a long time or it will definitely spoil. Also, many people stuff up during the frying stage because they don't know how to fry correctly. Carefully follow Fatema's tips on frying the kebabs - it'll help you with other recipes that call for frying too!
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