Kachey Qeemay k Kabab _ Kabab Recipe With Tips Tricks and Ratios _ Bakra Eid Special Recipe

Kachey Qeemay ke Kabab, a classic Pakistani dish, especially popular during Bakra Eid. Here's a recipe with tips, tricks, and ratios to help you make delicious kababs:

Ingredients
- 500 grams minced meat (beef, mutton, or a mix)
- 1 large onion, finely chopped
- 2-3 green chilies, chopped
- 2 cloves of garlic, minced
- 1 tablespoon ginger paste
- 1 tablespoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon turmeric powder
- 2 tablespoons lemon juice
- 2 tablespoons ghee or oil
- Fresh cilantro, chopped (for garnish)
- 2-3 tablespoons breadcrumbs or egg (for binding)

Instructions
1. Mixing the Meat: In a large bowl, combine the minced meat, chopped onion, green chilies, garlic, ginger paste, cumin seeds, coriander powder, garam masala powder, salt, black pepper, and turmeric powder. Mix well with your hands until just combined.
2. Adding Binding Agents: Add the breadcrumbs or egg to the meat mixture and mix until the meat starts to hold together. Be careful not to overmix.
3. Resting the Meat: Cover the bowl with plastic wrap and refrigerate the meat mixture for at least 30 minutes or overnight to allow the flavors to meld.
4. Shaping the Kababs: Remove the meat mixture from the refrigerator and shape into small oval or round kababs. You should be able to make around 20-25 kababs.
5. Cooking the Kababs: Heat a non-stick skillet or griddle over medium heat. Add a small amount of ghee or oil to the skillet. When the oil is hot, add a few kababs to the skillet (do not overcrowd). Cook the kababs for 3-4 minutes on each side, until they are golden brown and cooked through.
6. Serving: Serve the kababs hot with naan, roti, or rice. Garnish with chopped cilantro and a squeeze of lemon juice.

Tips and Tricks
- Use Fresh Meat: Fresh meat is essential for making delicious kababs. Try to use meat that has not been frozen.
- Don't Overmix: Overmixing the meat mixture can make the kababs dense and heavy. Mix the ingredients just until they come together.
- Use the Right Ratio: The ratio of meat to spices is important. Adjust the amount of spices according to your taste preferences.
- Rest the Meat: Resting the meat mixture allows the flavors to meld together and the meat to relax, making it easier to shape into kababs.
- Don't Overcook: Kababs should be cooked until they are just done. Overcooking can make them dry and tough.

Ratios
- Meat to Onion: 3:1 (three parts meat to one part onion)
- Meat to Spices: 4:1 (four parts meat to one part spices)
- Meat to Binding Agent: 5:1 (five parts meat to one part binding agent)

By following this recipe and using the right ratios, you'll be able to make delicious Kachey Qeemay ke Kabab that will impress your family and friends. Happy cooking!