Wednesday, March 01, 2006

Seekh kefta

Seekh kefta

For the sauce:

* 7 0z skinned tomatoes or use canned tomatoes
* 1/2 teaspoon red chili powder
* 1 teaspoon garam masala

For the meatballs:

* 1 pound fresh minced beef or lamb
* 1 tablespoon finely grated fresh ginger (requires a 2-inch piece)
* 1 tablespoon garlic paste from a garlic press (requires 4-6 cloves)
* 4 fresh green chilies, finely chopped
* 1 small onion, finely chopped
* 3-4 teaspoons kabab masala
* 1 tablespoon ghee

Shan's Seekh Kabab Mix is very good to use for the kabab masala.

Blend the tomatoes in a blender, put in a pot. Add the chili powder and garam masala. Let simmer for 10-15 minutes.

Mix the meat, ginger, garlic, chilies, onion and kabab masala. If you have the time, let stand for 2-3 hours.

Add the ghee, mix well. Form little balls and fry them in a pan over moderate heat.

Arrange on a plate with the tomato sauce. Serve with rice.

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