Nargis kebab

1 servings

Ingredients

Quantity Ingredient
250 grams Ground beef or minced lamb; (8oz)
2 Cloves garlic; crushed
2½ Cm; (1 inch) piece
; ginger grated
½ teaspoon Ground coriander seeds
½ teaspoon Ground cumin seeds
½ teaspoon Chilli powder; up to 1, up to
¼ teaspoon Ground cloves
1 tablespoon Cornflour salt
1 Egg yolk
4 smalls Hard-boiled eggs
Oil for shallow-frying
4 tablespoons Oil
5 Cm; (2 inch) piece
; cinnamon stick
6 Cloves
6 Cardamom
1 Onion finely chopped
2 Cloves garlic crushed
2½ Cm; (1 inch) piece
; ginger grated
2 teaspoons Ground coriander seeds
1 teaspoon Ground cumin seeds
1½ teaspoon Chilli powder
4 tablespoons Natural yogurt
1 400 g can tomatoes
2 tablespoons Chopped 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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