It is very similar to the Tawa Boti recipe I posted earlier, mainly with the ingredients used. The taste of the gravy is quite similar as well. The difference is that this dish uses ground meat, has potatoes and cooking method is different from Tawa Boti.
We all have long forgotten about this dish for many years but since after that conversation, I've been craving for this. We're not even sure of the real name for this dish but my sister vaguely remembers it as Dum Ka Champ (or Kabab). She told me how to prepare it so that I can test it out.
Since my Dad's Birthday is coming up, I thought of dedicating this dish for him.
"Happy Birthday Daddy:)"...
Serves: 4
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Ingredients:
| For Patties | For Gravy |
| 2 teaspoons Cumin Seeds 2 inch piece Ginger - cut in chunks 5 cloves Garlic - cut in chunks 4 Thai Chilies or any Green Chili - cut in chunks 1/4 cup Onion - roughly chopped 2 tablespoons Fried Onions (I use store bought) 20 ounces Ground Beef (I used extra lean) Salt to taste 1/4 teaspoon Turmeric Powder 1 teaspoon Garam Masala Powder 1/2 teaspoon Cumin Powder (optional) 1 Large Egg - lightly beaten 3 tablespoons Oil |
1/2 cup Yogurt 1 teaspoon Garam Masala Powder 2 teaspoons Red Chili Powder 1/4 teaspoon Turmeric Powder 1/2 teaspoon Salt (adjust to taste) 2 Russet Potatoes - cut into 1/4 inch rounds 1 large Onion - cut into 1/4 inch rounds 2 medium Tomatoes - cut into 1/4 inch rounds 1/3 cup Mint Leaves - roughly chopped 1/4 cup Cilantro - roughly chopped (optional) 2 Thai Chilies - cut in half lengthwise |
Directions:
For Patties
- In food processor, pulse cumin seeds few times to crush them a bit. Add ginger, garlic, Thai chili and process until very finely chopped. Transfer to a bowl and keep aside.
- In same food processor, add onion and grind until very finely chopped. Transfer to the bowl with ginger, garlic and chili.
- Add remaining patties' ingredients except egg and oil to the bowl and mix well with hand. (I pulse the meat mixture few times in the food processor after mixing with hand)
- Divide the meat mixture into 8 equal portions and shape each portion into patties about 3 inches wide and 1/2 inches thick.
- Heat a large pan with oil over medium heat. Once hot, lightly coat the meat patties with beaten egg and pan fry till lightly golden for about 3 to 4 minutes per side, flipping once. Remove from oil and keep aside.
- In a small bowl, combine Yogurt with 1/2 cup of water, red chili powder, turmeric powder and salt. Whisk well to smooth it out.
- In the same pan used above, wipe out some oil leaving a thin layer coating at the bottom.
- Place each ingredient in the pan in a single layer with few tablespoons of yogurt between each layer, starting with potatoes at the bottom, meat patties, onion rings, and finally tomatoes on top.
- Pour remaining yogurt mixture over the top, cover with a tight lid and cook over low heat for about 30 minutes undisturbed.
- After 30 minutes, check to see if potatoes are tender. If there is too much water, increase heat to medium and let it evaporate partially covered or uncovered for about 5 minutes. (Keep in mind that potatoes will soak up water later so don't over evaporate it)
- Once you've reached the desired consistency of liquid and potatoes are cooked through, top it up with mint, cilantro and Thai chilies. Let sit covered for about 5 minutes before serving.
- Serve hot with Chapati or Naan.
