Kebabs (kofta) In A Lemon Butter Sauce (with Khameera Naan)

CREDITS

inspired by my sil
@saadia_b_

INGREDIENTS

1kg mince of choice (I used chicken)1 onion3 slices bread (wet slightly with milk)2 teaspoon ground almond 2 teaspoon dessicated coconut2 teaspoon crushed coriander powder (dhana)2 teaspoon crushed cumin powder (Jeeru (Cumin))1 tablespoon lemon juice1 tablespoon vinegar1 teaspoon cinnamon powder2 tablespoon oil or melted butter1 egg1 teaspoon white pepper1 to 2 teaspoon black pepper (a fresh grind)2 teaspoon garlic crushed 1 teaspoon lemon pepper ½ teaspoon chicken spice ½ teaspoon steak and chop spice 2 tablespoon chopped coriander greens2 tablespoon chopped spring onion 2 teaspoon ground green chillies (or 2 teaspoon medium heat chilli powder for a milder 🔥 heat) Salt (adjust to your preference)
Optional : 2 tablespoon frozen corn 2 tablespoon frozen peas ½ of a green or red pepper (diced) 1 teaspoon Aromat (a South African Spice) ½ teaspoon mint ½ teaspoon thyme (dried or finely cut fresh) 1 teaspoon baking powder
P.S I have always omitted the above optional ingredients, except once I added the diced red pepper. (loved the flavour of the red pepper) P.P.S. If you add the Aromat (a South African Spice), add less fine salt.
Sauce :For 1kg of mince :2 cups of fresh cream 6 tablespoon butter 6 tablespoon mayo 6 tablespoon steers garlic sauce 6 tablespoon lemon juice. Salt to tasteBring the above ingredients together in a saucepan and set to medium heat. Stir regularly. Allow it to simmer and thicken slightly.
Serve with mini flatbreads.
You may use any flatbread recipe that you choose. The Arabic dough works really well. Here is a quick recipe below that doesn't require yeast.
Khameera naan :Ingredients :Recipe from a whatsapp group @recipe_junction2 cups flour 2 teaspoon b powder 1 teaspoon salt 2 tablespoon sugar (I used 1 level tablespoon) 2 tablespoon oil or melted butter Yoghurt or sour milk to form dough

METHOD

Kebabs :Prepare your kebab dough : Cut bread into cubes in a bowl. Add a splash of milk and toss. Add onion, together with all the ingredients to the processor and process. This is your spiced dough. Prepare your mince, mix it into the dough. I add this whole mixture to the processor to mix together thoroughly. . Manipulate into oblong shapes with well-greased hands. You may prepare a piece in a small pan as a taste test. ☺️❤️🌹Now freezer suitable (if using fresh mince) {{{For the freezer :Place onto a tray with spacing. Pop into the freezer for a while until hard. Remove and immediately lay side by side in a suitable container. (seperating sheets between the layers) Take out as you require.}}} . Heat a broad-based nonstick pan with a little oil/butter and water. Steam on low until cooked Set to medium when just done to ensure enough heat has passed through the Kebabs. Drizzle a splash of lemon juice when plating.Pour sauce over the plated dish or serve on the side.
Method for the sauce : Add all the ingredients together in a saucepan. Set stove to medium heat and stir regularly. Simmer until slightly thick.
Method for the Khameera naan :Method : Sieve dry ingredients. Rub butter/oil until the flour resembles breadcrumbs. Add yoghurt until you have a formed dough. Knead until smooth. Allow to rest for half an hour. Break off small pieces and roll oblong. Fry on a tawa, on medium heat for approx 2 minutes each side.. (a flat pan)

INFO & TIPS

P. S always reheat these Kebabs with a gentle simmer on the stovetop. It keep the Kebabs nice and soft.
P. P. S. You may use the leftovers in a shawarma with the sauce and some tzatziki, lettuce and veg of your choice (Anat style shawarma with the marinated veg featured a few posts down 😍).

POSTED ON

23 Jul 2020

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