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–+ servings
Kebab Curry
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Kebab Curry

Yield: 4
Author: Shayma Saadat

Equipment

  • parchment paper

Ingredients

  • (You will need green fresh chillies and herbs of your choice for garnishing the dish)

For the tomato base

  • 3 tbsp oil
  • 1 small onion, chopped fine
  • 2 cloves garlic, minced
  • 28 oz can chopped tomatoes or tomato sauce (passata) or 4-6 large fresh tomatoes, chopped, skin removed
  • 1 tsp cayenne pepper
  • salt to taste

For the kebabs

  • 2 bushels scallions/green onions, (hairy ends cut off)
  • 1 large red onion (peeled, cut into small chunks)
  • 1 thumb-size knob of fresh ginger (peeled)
  • 4 whole cloves garlic (peeled)
  • 1 lb ground beef (not of the lean variety; we need some fat to help 'bind' them)
  • 2 tbsp (heaped) besan (gram flour, found in all Indian or Pakistani grocery stores)
  • 1 egg
  • 1 tsp (heaped) cayenne pepper
  • 1 tsp salt (or more to taste, remember, the tomato sauce they are poached in will also be salted)
  • 1 tsp coriander powder
  • 1 tsp cumin powder

Instructions

For the tomato base

  • Place a large pot (at least 8-in diameter) on medium heat.
  • Add oil, onions and garlic.
  • Sauté till golden brown, then add tomatoes and cayenne pepper.
  • Cover pot and turn heat to low. Allow to simmer for 20 minutes.
  • The mixture will have reduced slightly and darkened in colour.
  • Add salt to taste and set aside while you form the kebabs.

For the kebabs

  • Place scallions, onion, ginger and garlic in a food processor and pulse till all the ingredients are minced finely.
  • Transfer into a mixing bowl.
  • To this, add ground beef, gram flour, egg, cayenne pepper, salt, coriander and cumin powders.
  • Mix to combine well.
  • Form kebabs in your hands by placing a tablespoon and a half of the mixture in your palm and curling your fingers onto them. They should be wide and round in the middle and tapered on both ends.
  • Place each kebab on parchment paper as you continue to shape them.

Final Step- poaching kebabs in the sauce

  • You will need to keep boiling water handy.
  • Place pot with tomato sauce on medium heat, when it starts to bubble, add 1 cup boiling water.
  • Gently place each kebab into the tomato sauce with a slotted spoon. Make sure you don't overcrowd them or they will break. Do not stack them on top of each other. Depending on the size of the pot you are using, you may have some kebabs leftover which will not fit in the pot. You can freeze these.
  • Replace the lid and turn the heat to low. Allow the kebabs to poach in the sauce for 30 minutes.
  • When the time has elapsed, allow kebabs to rest for ten minutes before serving, otherwise they may crumble.
  • Serve with basmati rice, chapati or naan.
  • Garnish with green chillies, mint, coriander or any other fresh herb of your choice.