HARI KABAB
1 kg solid beef without fat and bone cut into thin slices
1 cup onion thin slices
½ cup cooking oil
1 tablespoon onion paste
1 tablespoon garlic paste
2 tablespoons papaya paste
1 tablespoon ginger paste
1 tablespoon green chili paste
2 tablespoons onion, cut into thick slices
1 teaspoon turmeric powder
1 teaspoon cumin powder
20-25 ml black pepper
4 green chilies cut one side
1 teaspoon hot spice powder (coriander, cinnamon, and cloves)
1 teaspoon sugar
1 tablespoon Salt
Cut the beef slices into thin slice. Mix beef slices with papaya paste and all other spices, except sugar and onion slices.
Heat oil in the cooking pan. Put onion thin slices in to the oil and stir for evenly frying. Before onion start getting brown put the onion to the meat with hot oil.
Keep it for 8-10 hrs for marinating. It is suggested to keep in the refrigerator during hot season.
After marinating, heat the pan and cook all marinated beef on medium heat. Cover with a lid until water comes out of the beef. Add green chilies and onion thick slices.
After water dry up take hari kabab out of the pan and serve with fried or plain rice.
Recipe and photo Sultana Parvin
