Behari Kabab
Photo: Miansari66, CC0
Behari kabab is a Pakistani dish of marinated beef, lamb or mutton, cooked on skewers over a grill or in the oven. Its character comes from four whole seeds, cumin, coriander, fennel and mustard, toasted in a dry pan and freshly ground before they go into the yogurt marinade. Lemon juice and yogurt tenderize small pieces of meat as they rest, so an overnight stay in the fridge pays off.
Instructions
Toast the cumin, coriander, fennel and mustard seeds in a small dry pan over medium heat until they smell fragrant. Grind them to a powder in a spice grinder or with a mortar and pestle.
In a small bowl, stir the ground spices together with the ginger paste, garlic paste, garam masala, paprika, chile flakes, turmeric, salt, yogurt, lemon juice and oil until the marinade is smooth and evenly mixed.
Put the meat in a large bowl, pour the marinade over it and turn the pieces until every one is coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight for a deeper flavor.
Heat a grill to medium-high and thread the marinated meat onto skewers. Grill for 8 to 10 minutes, turning now and then, until the meat is cooked through. To use an oven instead, bake the kababs at 400°F for 15 to 20 minutes.
Serve the kababs hot with rice or naan and any side you like.
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