Kabab Sauce

Toast the coriander seeds and cumin seeds together in a dry skillet over medium heat for 2-3 minutes, stirring constantly, until they become fragrant and lightly golden. Remove from heat immediately and allow to cool slightly.

Using a mortar and pestle or spice grinder, coarsely grind the toasted coriander and cumin seeds until they form a rough, aromatic powder. Set aside.

Peel and finely dice the onions, then heat a generous amount of oil in a heavy-bottomed saucepan or skillet over medium-high heat. Add the onions and cook, stirring frequently, until they are soft and deeply golden, about 12-15 minutes.

Reduce the heat to medium and stir in the turmeric, ground toasted spices, and pepper, coating the onions evenly. Cook for 1-2 minutes to bloom the spices in the oil.

Add a small amount of water or meat broth to the pan, stirring to deglaze and incorporate all the spiced onion mixture into a cohesive sauce base. Bring the mixture to a gentle simmer.

Stir in the sugar and adjust seasoning with additional salt and pepper to taste, balancing the sweetness against the warm spices. Simmer uncovered for 5-7 minutes until the sauce thickens to a rich, pourable consistency.

Taste and make any final adjustments to the seasoning, then remove the sauce from heat and allow it to rest for a few minutes before serving. Serve warm alongside freshly grilled kebabs.