Kebab Chutney

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INGREDIENTS

Kebabs-

500g lean beef/mutton mince 1 teaspoon salt 1 teaspoon chilli powder 1 teaspoon ground green chillies 1 tablespoon ground garlic paste 1 teaspoon dhana powder 1 teaspoon Jeeru (Cumin) powder Pinch turmeric powder ½ 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 powder ½ teaspoon Jeeru (Cumin) powder ½ teaspoon salt 1 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.

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