Sunday, April 23, 2006

Spicy Kebabs (Kofta)

Leftover kebabs can be chopped and put into pita bread. I was in a hurry with these so I ended up pan frying but they still tasted great.

1 pound ground beef, lamb or turkey
2 tablespoons ground ginger
2 tablespoons ground garlic
4 green chilies, finely chopped
1 egg
1/2 teaspoon turmeric
1 tablespoon gram massla
2 oz coriander leaves, chopped
4-6 mint leaves, chopped
6 oz raw potato
salt, to taste
vegetable oil, for deep frying

Place the first 10 ingredients in a large bowl. Grade the potato in the bowl and season with salt. Knead together to blend well and form a soft dough.

Shape the mixture into portions the size of golf balls. Let them rest for 25 minutes.

In a frying pan heat oil to medium-hot and fry the koftas in small batches until they are golden brown. Drain and serve hot.

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