Khimna Kabab (Mince Meat Balls)

Ingredients

• one pound of finely-minced meat
• quarter of a pound of onions
• a handful of coriander leaves
• two large ground red chillies
• two teaspoonfuls of cinnamon
• two teaspoonfuls of ground poppy seeds
• one of ground ginger
• a point of garlic
• three ground cloves
• six ground cardamoms
• two whole eggs
• one teaspoonful of salt
• a teaspoonful of flour
• a little milk curd

Method

1. 1

   Slice the onions and fry in ghee till slightly browned.

2. 2

   Set aside and fry the seasonings for a couple of minutes.

3. 3

   When cool, mix in the meat with salt, milk curd, flour, and eggs.

4. 4

   Form into balls larger than walnuts and fry in boiling ghee.

5. 5

   Serve with fried rice, lentils, and salad.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 138. The excerpt below is the record exactly as published.

Khimna Kabab. (Mince Meat Balls.) One pound of finely-minced meat, quarter of a pound of onions, a handful of coriander leaves, two large ground red chillies, two teaspoonfuls of cinnamon, two teaspoon- fuls of ground poppy seeds, one of ground ginger, a point of garlic, three ground cloves, six ground cardamoms, two whole eggs, and one teaspoonful of salt. Slice the onions and fry in ghee till they are slightly browned ; put them to the one side and fry the various seasonings for a couple of minutes, and when cool mix in the meat along with the salt, a little milk curd, a tea- spoonful of flo

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