Steak Kebabs With Tomato Chutney

INGREDIENTS

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

METHOD

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

Serve with brown rice.

POSTED ON

28 Oct 2018

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