Nargis kebab

1 servings

Ingredients

QuantityIngredient
250gramsGround beef or minced lamb; (8oz)
2Cloves garlic; crushed
Cm; (1 inch) piece
; ginger grated
½teaspoonGround coriander seeds
½teaspoonGround cumin seeds
½teaspoonChilli powder; up to 1, up to
¼teaspoonGround cloves
1tablespoonCornflour salt
1Egg yolk
4smallsHard-boiled eggs
Oil for shallow-frying
4tablespoonsOil
5Cm; (2 inch) piece
; cinnamon stick
6Cloves
6Cardamom
1Onion finely chopped
2Cloves garlic crushed
Cm; (1 inch) piece
; ginger grated
2teaspoonsGround coriander seeds
1teaspoonGround cumin seeds
teaspoonChilli powder
4tablespoonsNatural yogurt
1400 g can tomatoes
2tablespoonsChopped coriander

Directions

FOR KEBAB

FOR CURRY SAUCE

Mix together the meat, garlic, spices, cornflour and salt to taste. Bind with the egg yolk and divide the mixture into 4 equal parts.

With well floured hands, flatten each portion into a round, place a hard-boiled egg in the centre and work the meat round to cover. Roll into a ball.

Heat the oil in a pan and shallow fry the kebabs until they are brown all over.lift out and set aside while making the sauce.

Heat the oil in a saucepan, add the cinnamon,cloves and cardamom and fry for a few seconds.Add the onion, garlic and ginger and fry until golden brown.Add the coriander, cumin and chilli powder and fry for 1 minute.Add the yogurt, a spoonful at a time, stirring until it is absorbed before adding the next spoonful. Break up the tomatoes with a fork,add them with their juices and simmer fir 1 minute. Add the kebabs to the sauce, season with salt to taste and cook, uncovered,for 25 minutes until the sauce is thick. Stir in the chopped coriander to serve.

Note: The kebabs can also be served without the curry sauce, as part of a meal.

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