Kebabs-500g lean beef/mutton mince1 teaspoon salt1 teaspoon chilli powder1 teaspoon ground green chillies1 teaspoon ground garlic paste1 teaspoon dhana jeeroo powderPinch turmeric powder½ teaspoon black pepper,Fist fresh dhania (coriander) (chopped)Fist fresh chives/ spring onions (chopped) Chutney-3 large tomatoes (liquidized)1 large onion (sliced)1 stem limrie (curry leaves)2 sticks taj (cinnamon)½ teaspoon chilli powder (or more to taste)Pinch turmeric powder ½ teaspoon dhana jeeroo powder½ teaspoon salt1 tablespoon tomato sauce Garnish-Chopped dhania (coriander)
1. Wash and drain mince till dry. Bind with ingredients listed and form golf ball sized kebabs.2. In a deep pot, pour in some oil and heat on medium heat. When hot, add kebabs, and fry, sealing and browning all around the kebab.3. Remove kebabs, and add onions, curry leaves and cinnamon, frying until golden.4. Add tomatoes, tomato sauce and spices and allow tomato water to burn out.5. Add kebabs to pot and allow to cook through in tomato, tomato reducing to a chutney.6. Garnish with dhania (coriander). Serve with bread or roti.#mamataughtmewellrecipes Note: You may use more tomatoes to make more gravy. Variation- You pay add green pepper and boiled eggs, or fried potatoes too, to make it into a curry.