Beef sirloin kabab
Black cumin has a richer flavour, but if you can’t find it, ordinary cumin will work as well.
SERVES 4 PREP 15 mins plus at least 24 hrs pickling and 3 hrs marinating COOK 10 mins EASY
400g beef sirloin, cut into slices roughly 1cm thick
1½ tbsp ginger & garlic paste (you can buy this ready-made)
½ tbsp ground fennel seeds ½ tbsp chopped fresh ginger 3 tbsp truffle oil
1 tsp garam masala
1 tsp chopped green chillies
1/2 tsp Kashmiri chilli powder
1 tsp black cumin (shahi jeera) or cumin micro herbs, to serve (optional) For the pickled carrots
1 tbsp vegetable oil
¼ tsp fennel seeds
¼ tsp nigella seeds (kalonji)
¼ tsp brown mustard seeds
1 tbsp white vinegar
½ tsp chilli powder golden caster sugar, to season 6 baby carrots, trimmed, scrubbed and halved 1 To make the pickled carrots, heat the oil, add the spices and fry for 30 seconds, then stir in the vinegar, chilli powder and season with salt and sugar – it should be sweetish rather than sour. Pour over the carrots and chill for at least 24 hrs.
2 Place the beef in a bowl with the other ingredients. Mix and marinate in the fridge for at least 3 hrs.
3 Remove the beef from the fridge and bring up to room temperature. Grill over a charcoal barbecue for a few mins on either side, or use a griddle pan. Pile the beef on plates and top with the pickled carrots and micro herbs, if you like.
GOOD TO KNOW gluten free
PER SERVING 326 kcals • fat 25g • saturates 7g • carbs 3g • sugars 2g • fibre 1g • protein 23g • salt 0.4g