Kebab Recipe

Very good, tastes authentic and delicious! My family loved these and asked me to make them every week. These kebabs have 6 different kinds of spices; the first time I smelled them I knew immediately that I had to find the recipe. The most affordable way to purchase the spices is in bulk at  a health food store.
Kebab

Ingredients
350 g mince beef.
1 medium sized.
Onion finely sliced.
3 cloves garlic minced.
2″ ginger minced.
1 Tbsp. curry powder.
Bunch of dhania (coriander) leaves.
Freshly cracked black pepper to taste.
Salt to taste.
2 eggs.
5 Tbsp. plain flour.
1 Tbsp. vegetable oil.
Enough oil to deep fry.

Directions:
Heat 1 tbsp of oil in a sufuria and when it comes to temperature add the onions and cook until translucent, do not let them acquire any colour.
Add the garlic and ginger and cook for about a minute until they release their fragrance. Add the curry powder and cook for about a minute to get rid of the raw taste and smell of it and turn off the heat. Let the mixture cool completely.
Pour the cooked mixture into the mince meat together with with the black pepper, salt to taste and bunch of coriander leaves. Mix everything using your hands to ensure even distribution of ingredients through out the kebabs.
Divide into 4 equal portions and begin by
forming balls followed by rolling them into
sausage like shapes (5″ long and 2″ thick). Beat the two eggs lightly. Coat the kebabs lightly with the plain flour before dipping them in the beaten eggs.
Deep fry the kebabs for just a minute to allow the egg coating to harden and adhere to the surface of the kebab. Remove the kebabs
from the oil and drain on kitchen paper before coating them a second time in the beaten eggs.
Repeat the process of cooking the kebabs for
a minute and if not satisfied with the fluffiness of the egg coating dip them again in the eggs and coat for a third time. After the third coating cook the kebabs for three minutes for them to be well done.
Serve immediately while hot with your favorite accompaniment.

Powered by Blogger.