- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 30 minutes plus 30 mins chilling
- Effort: easy
For the kebabs
- 1 medium onion, chopped
- 500 g lean minced beef, or lamb
- small bunch coriander, finely chopped
- 5 cm piece ginger, finely grated
- 4 cloves garlic, chopped to a paste
- 2 green chillies
- 2 tsp ground cumin
- 2 tsp ajwain seeds, (carom) available from Indian shops
- 1-2 tsp salt
- 2-3 tbsp olive oil
For the coriander and mint chutney
- 100 g bunch mint
- 100 g bunch coriander
- 1 small onion, finely chopped
- 2 tbsp olive oil
- 25 g dried mango powder
- 25 g pomegranate powder
- 3 tsp sugar
- 1 lime, juice only
- 40 ml white wine vinegar
- 2 green chillies, finely chopped
- natural yogurt
- naan breads
- salad leaves
1. For the kebabs: blend the onion in a mini food processor to a smooth paste. Mix the onion paste in a large bowl with the meat, coriander, ginger, garlic, chillies, cumin, ajawain seeds and salt. Mix well to ensure all the ingredients are combined, cover and chill for 30 minutes.
2. Divide the mixture into 12 and shape each portion into a sausage shape.
3. Heat the olive oil in the frying pan over a medium high heat and cook the kebabs until browned on all sides. Add 120-150ml water to the pan, turn the heat to low, cover and cook for a further 20 minutes until browned and tender.
4. For the coriander and mint chutney: put the mint, coriander and onion in a food processor and process until roughly chopped. Add the olive oil, mango powder, pomegranate powder, sugar, lime juice, vinegar and green chillies and blend again until you have a smooth paste. Pour in enough water to give a pouring consistency.
5. Serve the kebabs with the mint and coriander chutney, yogurt, salad and bread.
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