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Dum Kabaab

2008 May 5
by taiyyaba

What kind of kabaabs drop out of school? Dum Kabaabs! (my husband, ladies and gentleman).

These little nuggets of yummy are called “dum kabaab.” I can’t really translate “dum” into one word, but it’s what you do to tea after you put the teabag in (let it steep) or what you do to rice after the water boils and you turn the heat low to let it finish (let it simmer/cook slowly?). At any rate, you sear meatballs in a pan, then top them with softened onions, tomatoes, and cilantro. (Like we did with bhindi, remember?) Also, these freeze really well with or without the onion-tomato mixture.

My mom makes these *perfectly* – all the kabaabs are the same shape and size, and everything is seasoned beautifully. Mine came out oddly shaped (some of them were triangular, I don’t know how that happened) and a little less seasoned than I’d like, but still good. I actually seasoned these lightly since I was making them for guests and I didn’t want them to be overwhelming – so add more spices for a stronger flavor.

Recipe here:

Dum Kabaab

3 lbs ground beef
1 1/2 or 2 pieces of toast made into breadcrumbs
1 small onion, pureed
1 egg
1 tbs ground cumin
1 tbs ground coriander
1 tbs cayenne
1 tbs salt
Bunch of fresh cilantro
3 onions, or more if you like
2 tomatoes

The Kabaabs
— Mix together in a food processor: ground beef, pureed onion, egg, breadcrumbs, spices, handful of fresh cilantro. Only put in enough breadcrumbs so that you can shape the meat into little patties.
— Shape the meat into oblong meatballs, about 2 inches long.
— Over medium heat, heat some oil in a frying pan and cook the kabaabs on both sides. Try not to move them around too much so they get a nice sear on the outside. You can pretty much cook them all the way through because they won’t really cook again (maybe just be reheated).
— Remove the kabaabs and cover.

Onion-Tomato mixture
— Slice the onions thinly and add them to a heated frying pan.
— Dice the tomatoes and add them in with the onions when they’ve gotten a bit translucent.
— Sprinkle in some salt and cumin
— Add in a handful of chopped fresh cilantro. Cook till the onions and tomatoes are soft.

Assembly
— Put a layer of the onion-tomato mixture on the bottom of an oven-safe or stove-safe serving dish.
— Put the kabaabs in, all side by side
— Pour the rest of the onion-tomato mixture on top.
— Let it simmer on the stove or in a 250 oven for about 15 minutes to let all the flavors meld. On the step above, try not leave too much moisture in the tomatoes otherwise it will all come out here and the final dish will be too watery.

Serve with rice or naan.

One Response leave one →
  1. abbuuuuuu permalink
    May 9, 2008

    Great job! You served them to us as leftovers a week later – nice way to treat your Abbuu!
    BUT they were still yummyyyyyyyyyy!
    Thanks and I love you.

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