Yield: 1 servings
|1 tablespoon||Sunflower or corn oil|
|1 medium||Onion; roughly chopped|
|500 grams||Minced lamb or mutton|
|1 tablespoon||Ginger puree|
|1 tablespoon||Garlic puree|
|1 tablespoon||Coriander leaves and stalks; roughly chopped|
|1 \N||Green chillies; chopped, up to 2|
|2 tablespoons||Natural yoghurt|
|50 grams||Pineapple; roughly chopped|
|1 teaspoon||Garam masala|
|1 teaspoon||Salt or to taste|
Heat the oil over a medium heat and fry the onions until browned (6-7 minutes), stirring frequently.
Put all the ingredients together in a food processor and blend until smooth. The Indian way of smoking can be done by arranging the kabab mix in a large metal bowl or saucepan such that you have a small depression in the centre to hold a small bowl with a little oil or ghee in it. Place a live coal in the bowl and cover the large bowl (which has the kabab mix and the small bowl in it) with a lid.
Keep it covered for 15 minutes. The smoky flavour will permeate the meat beautifully. You can, of course, make the kababs without smoking the mix or cook them on the barbecue for the smoky flavour. Mould the kabab mix into small cakes and shallow fry them until browned on both sides.
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