Muthi Kebabs with gravy
This is a recipe that just happened! I made some fist shaped kebabs as a starter, they were not very popular with those that ate them and I had loads leftover. The next day I made a masala and mixed the two.
Stage 1
Ingredients
For Muthis
1lb lamb/beef/chicken mince
8oz grated onion
1 tbs freshly crushed ginger
4 tbs freshly chopped coriander
1 tsp crushed fresh green chillies (omit for mild)
1 tsp salt
1 egg
Method
- Put the mince in a large bowl and add all of the other ingredients. Mix well and divide into 12 equal portions.
- Wet palms, take one portion and shape into a small round ball, then make a fist gently pressing the mince to form indents in a long shape (muthis – fists). Or just make into small sausage shapes or rounds. Make all of the muthis (kebabs) and place on a flat plate.
- Place kebabs singly in a large frying pan or non-stick sauce pan. Cook on medium heat without fat (or with fat if using lean mince), cook until all liquid evaporates and kebabs are cooked. Or cook under a pre-heated grill for 5 mins on each side. Remove kebabs into a bowl, cover and keep aside.
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Stage 2
Ingredients
For Masala
4 tbs oil
4oz grated onion
1lb crushed fresh/tinned tomatoes
2 tbs lemon juice
half tsp red chillie powder
half tsp turmeric
1 tsp salt (or to taste)
1 tbs garam masala
3 tbs chopped fresh coriander
Method
- Put the oil in a wok or a karahi, add onions, fry until they are light brown. Add the tomatoes, lemon juice, chillie powder, turmeric and salt.
- Cook all ingredients together until liquid evaporates. When thick gravy remains and oil separates (bhun), add the kebabs, mix once with a wooden spoon.
- Add half a cup of water, cook covered on very low heat for 5 to 10 mins, stirring once or twice.
Sprinkle garam masala and fresh green coriander and serve immediately with sliced bread, pitta or plain rice. A good accompaniment would be the cucumber raita or boondi raita.
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