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Spiced meat kebabs

From The Peoples Cook Book (book slide)
Suneil Kher adds ginger, garlic and chilli to these spiced kebabs which he serves with a vibrant and tangy chutney

Spiced meat kebabs

Method

1. For the kebabs: blend the onion in a mini food processor to a smooth paste. Mix the onion paste in a large bowl with the meat, coriander, ginger, garlic, chillies, cumin, ajawain seeds and salt. Mix well to ensure all the ingredients are combined, cover and chill for 30 minutes.

2. Divide the mixture into 12 and shape each portion into a sausage shape.

3. Heat the olive oil in the frying pan over a medium high heat and cook the kebabs until browned on all sides. Add 120-150ml water to the pan, turn the heat to low, cover and cook for a further 20 minutes until browned and tender.

4. For the coriander and mint chutney: put the mint, coriander and onion in a food processor and process until roughly chopped. Add the olive oil, mango powder, pomegranate powder, sugar, lime juice, vinegar and green chillies and blend again until you have a smooth paste. Pour in enough water to give a pouring consistency.

5. Serve the kebabs with the mint and coriander chutney, yogurt, salad and bread.

Comments add a comment

nassima | Posted 15-May-08

very easy to make and very tasty!!!!!

Serves: 4

Prep: 30 min, plus 30 mins chilling
Cook: 30 min

Ingredients

For the kebabs

1 medium onion, chopped
500g lean minced beef, or lamb
small bunch Coriander, finely chopped
5 cm piece Ginger, finely grated
4 garlic cloves, chopped to a paste
2 green Chillies
2 tsp ground Cumin
2 tsp ajwain seeds, (carom) available from Indian shops
1-2 tsp Salt
2-3 tbsp Olive oil

For the coriander and mint chutney

100g bunch Mint
100g bunch Coriander
1 small onion, finely chopped
2 tbsp Olive oil
25g mango powder
25g Pomegranate powder
3 tsp Sugar
1 lime, juice only
40ml white wine vinegar
2 green Chillies, finely chopped