Sal­waa’s Ke­bab Curry

Cape Times - - FRONT PAGE -

Ke­bab in­gre­di­ents: 500 gram minced meat 1 large onion, chopped 2 green chillis finely cut 2 ½ ta­ble­spoon chana/pea flour 1 egg 1 tea­spoon red chilli pow­der 1 tea­spoon crushed gin­ger 1 tea­spoon crushed gar­lic To make the ke­babs: Wash and drain the mince. Mix the meat with all the other in­gre­di­ents. Make small balls with this mix­ture. Sauce in­gre­di­ents: 2 tea­spoons ground co­rian­der/kol­jana 1 tea­spoon turmeric/bor­rie 2 large onions, finely chopped 1 tea­spoon garam masala 3-5 cloves gar­lic, grated 2 toma­toes, finely chopped salt to taste 1 tea­spoon crushed gin­ger 1 tea­spoon red chilli pow­der To make curry sauce:

For the curry, stir fry the onions, gar­lic and gin­ger till golden brown.

Add thinly sliced toma­toes x 2 and cook for a fur­ther 5 min­utes.

Mix in the rest of the curry in­gre­di­ents with enough wa­ter to make gravy.

Bring it to a boil lower the heat and sim­mer for about 15 min­utes un­til the gravy is nice and thick. Add the small balls of ke­babs and sim­mer at low tem­per­a­ture for 20 min­utes. Do not stir dur­ing the first 10 min­utes af­ter the ke­babs have been added; it will break.

Gar­nish with chopped dhanya leaves be­fore serv­ing.

Serve hot with boiled white rice.

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