Nargis Kebab
Categories: India acces | Non vegServes: 1 servings
Ingredients:
- ---------------------------------FOR KEBAB---------------------------------
- 250 g Ground beef or minced lamb;
- -(8oz)
- 2 Cloves garlic; crushed
- 2 1/2 Cm; (1 inch) piece
- ; ginger grated
- 1/2 ts Ground coriander seeds
- 1/2 ts Ground cumin seeds
- 1/2 ts Chilli powder; up to 1, up
- -to
- 1/4 ts Ground cloves
- 1 tb Cornflour salt
- 1 Egg yolk
- 4 sm Hard-boiled eggs
- Oil for shallow-frying
Instructions:
------------------------------FOR CURRY SAUCE------------------------------
4 tb Oil
5 Cm; (2 inch) piece
; cinnamon stick
6 Cloves
6 Cardamom
1 Onion finely chopped
2 Cloves garlic crushed
2 1/2 Cm; (1 inch) piece
; ginger grated
2 ts Ground coriander seeds
1 ts Ground cumin seeds
1 1/2 ts Chilli powder
4 tb Natural yogurt
1 400 g can tomatoes
2 tb Chopped coriander
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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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