Kebab Chutney

CREDITS

Kebab Chutney

Ruhana Ebrahim
Rec cred: @when_ruhana_cooks
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INGREDIENTS

Kebabs-500g lean beef/mutton mince1 teaspoon salt1 teaspoon chilli powder1 teaspoon ground green chillies1 tablespoon ground garlic paste1 teaspoon dhana powder1 teaspoon Jeeru (Cumin) 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)Optional- 1 stem limrie curry leaves)2 sticks taj (cinnamon)½ teaspoon chilli powder (or more to taste)Pinch turmeric powder ½ teaspoon dhana powder½ teaspoon Jeeru (Cumin) powder½ teaspoon salt1 tablespoon tomato sauce
Garnish-Chopped dhania (coriander)

METHOD

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 spices & braise till fragrant.5. Add in tomatoes, cover with lid & reduce halfway.6. Mix in tomato sauce & add in kebabs to pot and allow to cook through in tomato, reducing to a chutney.7. Garnish with dhania (coriander). Serve with bread/ or roti/ or naan/ or spaghetti.#mamataughtmewellrecipes
Note: You may use more tomatoes to make more gravy. Variation- You may add green pepper and boiled eggs, or fried potatoes too, to make it into a curry.

POSTED ON

06 Mar 2017

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