Family recipeNon-VegAppetizerHyderabadi
Kawabs
Amma's notebook · Breakfast, snacks & starters, page 5
Amma's base kawab mix of slow-cooked, ground meat, and the classics made from it: Nargisi, Shikampur and more.
Method
- Pressure cook the meat with onions, ginger-garlic, salt, mirchi, haldi, dahi and a little oil.
- When the meat is tender, bhuno until dry. Add kothmir, hari mirchi and a little lemon juice.
- Grind to a paste, adding pootnaloo pd while grinding, to make a dough-like paste. Keep aside; it can be stored like this in the freezer.
Amma's notes
- Filled with boiled eggs: Nargisi Kawabs.
- Filled with chopped onions, hara masala (green herbs), salt and lemon juice: Shikampur.
- Fried plain and put in dahi khorma: Dumpukt.
- Fried plain and put in dahi kadi: Duldulebahis (spelling to confirm).
Typed up from Amma's handwritten notebook. Her Hindi and Urdu words are kept as she wrote them.
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Roasted vermicelli cooked pulao-style with onion, curd and green chilli, made with kheema, or with finely chopped vegetables for a vegetarian version.