How to manufacture Kebab Ka Salan by BuzzFeed

This recipe is a fraction of a total Pakistani-style Eid lunch, traditionally eaten at the close of Ramadan, to shut out the holy month of fasting. Find the entire menu here.

Kabab Ka Salan

Serves 4–6


For the kebabs

500 grams mince beef or lamb

1 onion, finely chopped

1 tomato finely chopped

3 tablespoons bread crumbs

1 heaping teaspoon red chili powder

3/4 teaspoon salt

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1 teaspoon chili flakes

1 tablespoon ginger paste

1 tablespoon garlic paste

1/2 bunch of mint leaves, finely chopped

1/2 bunch of cilantro, finely chopped

2 eggs

Vegetable oil for frying

For the salan

1 medium-sized onion, chopped into 1/8ths

3 tomatoes finely chopped

1/2 teaspoon cumin

1 bell pepper chopped into 1/8ths

1 cup beef stock

2 tablespoons vegetable oil

For the garnish

Chopped cilantro


For the kebabs

In a large bowl mix entire the ingredients for the kebabs. Using your hands, form small, flat, round discs, 2 inches in diameter. Fry in torrid oil 3 to 4 minutes per side and set aside.

For the salan

Heat a couple of tablespoons of oil in a deep-frying pan or wok. Add the onions, stir, and fry until they’re golden brown. Add cumin and stir another minute. Add tomatoes and masalas and stir occasionally until the tomatoes are broken down and the oil starts to separate. Add the chopped bell pepper. Add the beef stock and cook down until you’ve reached your desired consistency for the salan. Add the kebabs, sprinkle with cilantro, and serve with naan or rice.

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