KEBABS500g minced beef 2 teaspoon garlic and ginger paste¼ cup fresh mint, chopped½ cup fresh coriander leaves, chopped1-2 ground green chilli2 teaspoon garam masala 1 eggHimalayan salt to taste
TOMATO CHUTNEY 1 tablespoon extra-virgin olive oil5-6 large tomatoes (skins removed and grated)2 medium sized onions (grated)1-2 teaspoon chilli powder¼ teaspoon turmeric powder1 teaspoon coriander powder1 teaspoon cumin powder2 green chillies, chopped (Optional)a few sprigs curry leaves (Optional)Himalayan salt to tasteFresh coriander leaves for garnish
KEBABSPlace all the ingredients in a food processor and pulse a few times until all the ingredients are well combined. Using the palms of your hands, mould the mixture into round meatball shapes. Lay them out on a baking paper lined plate or tray, refrigerate for a minimum of an hour. This mixture makes about 20 small , or, 15 medium-sized kebabs.
CHUTNEYHeat a thin layer of olive oil in a flat-bottomed non-stick pan. When the oil is hot, remove the meatballs from the refrigerator, and place them in a single layer in the oil, and, lightly brown and seal them. Add in the onions and tomatoes and bring them to a boil.Add in the rest of the ingredients, and cook on medium stove-top heat until the gravy / sauce is thick and the meatballs cooked.
INFO / TIPS / CREDITS
Serve with brown rice.