A recipe for Afghani Kebob with Tomato Gravy! Seasoned ground beef is formed into long meatballs and served in a spiced tomato sauce.
Secret Recipe Club
After taking the month of December off, it is time for Secret Recipe Club again! This month, I was assigned to Chocolate and Chillies.
Chocolate and Chillies is a wonderful blog run by Asiya, a stay at home mom from Toronto. Her family is from Hyderabad, India and her husband is Pakistani, so there are quite a few Indian and Middle Eastern recipes to choose from, as well as other cuisines. I decided to make Afghani Kebob with Tomato Gravy.
Other recipes I have bookmarked for the future include: Chicken Biryani, Mummy’s Tamatay Ka Kana, Garlic Rice Pilaf, Honey Yeast Rolls, and Chappli Kebob.
Afghani Kebob with Tomato Gravy
The Afghani Kebob are made by seasoning ground beef and forming them into cigar shapes.
I made mine a little too short and they shrunk even more during cooking, so they look closer to meatballs. Try to make them about 4 inches long and an inch wide.
After frying them until browned, the kebobs are simmered in a tomato sauce seasoned with garlic, coriander, cumin, and pepper. We really enjoyed this dish. It was spiced perfectly, but not too hot for Evan.
I served the kebob with Noni Afghani, Afghan Flat Bread.
Adrak Laysan (Adrak Lasan, Adrak Lesen) is a ginger garlic paste. It can be made ahead of time and stored in the refrigerator for a couple of weeks or in the freezer (put in ice cube trays first). It is also available in some Asian Food Markets specializing in Indian cuisine.
Check out what everyone else made!
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- Quick & Easy Chicken & Rice Soup from Making Miracles
- Oktoberfest Stew from Fantastical Sharing
- Quinoa and Sweet Potato Cakes from Bewitching Kitchen
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Afghani Kebob with Tomato Gravy Recipe
Adapted from Chocolate and Chillies
Afghani Kebob with Tomato Gravy
Ingredients
Meat:
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 onion finely chopped
- 2 teaspoons adrak laysan ginger garlic paste
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon baking soda
- 1/4 cup bread crumbs
- salt to taste
- vegetable oil for frying
Sauce:
- 3 large tomatoes chopped
- 4 garlic cloves chopped
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 3/4 teaspoon ground coriander
- 1 1/4 teaspoons ground cumin divided
- 1 tablespoon olive oil
- 1/2 teaspoon coriander seeds coarsely ground in mortar and pestle
- 1/2 teaspoon whole peppercorns coarsely ground in mortar and pestle if desired for added spice
- salt to taste
Garnish:
- Slice ginger
- Fresh cilantro
Instructions
- In a medium bowl, combine ground beef, olive oil, chopped onion, ginger garlic paste, cayenne, baking soda, bread crumbs, and salt.
- Shape into long meatballs, about 1 inch wide and 3-4 inches long.
- In a deep pan, add vegetable oil until 1 inch deep over medium heat.
- Once thoroughly heated, add the kebobs in batches, turning to brown all sides. Remove to towel lined plate.
- In a blender, add tomatoes, garlic, black pepper, cayenne, ground coriander, and 3/4 teaspoon of the ground cumin. Blend until smooth.
- In a large deep pan, drizzle olive oil over medium high heat.
- Once heated, add the remaining 1/2 teaspoon cumin, coriander seeds, peppercorns, and salt.
- Once spices are fragrant, stir in the tomato mixture. If too thick, add a little water.
- Gently stir in browned kebobs and decrease temperature to medium low. Cover and cook for 10-15 minutes.
- Serve immediately with flatbread and garnish with ginger slices and cilantro.
Angels Homestead
This looks delicious Tara, I love trying cuisines from other countries, as long as they’re not spicy. This sounds perfectly spiced. Happy reveal day! 🙂
Rebekah
That looks phenomenal! I can practically smell it through the screen! 🙂 Happy SRC Reveal Day!!
turnips 2 tangerines
This is a great pick for SRC~ Sounds delish and different~ Lynn @ Turnips 2 Tangerines
Traci
Tara, what a delicious recipe. I love all the ingredients and spices used. Will need to try this. Happy SRC day!
Jess @ Flying on Jess Fuel
I love trying different cultural foods with lots of great spices… this looks delish!
sallybr
Looks amazing! I think shaping those cigars could be tricky indeed, but probably next time you make it, you’ll get it just right. Not that I care that much about the shape 😉 They seem delicious no matter the shape, and there’s nothing wrong with meatballs!
great choice for your assignment!
The Wimpy Vegetarian
This looks amazing. I’m pinning to make this right now. I can do the ground beef meatballs for my husband and start to experiment with lentil meatballs for me.
dena @ohyoucook
I have trouble with cigar-shapes myself and usually just make them meatball shaped. Great SRC choice!
Asiya @ Chocolate and Chillies
I’m so glad you enjoyed it. We really like this dish but I haven’t made it for a long time simply b/c it does take a bit of time with frying the kebobs and then making the gravy. Your’s looks fabulous…and thank you for your kind words!
hapatite
I really like this idea!
Melissa
These sound great! I love trying new foods from different cultures. Thanks for sharing!
Bean
Yum! Those look super tasty! I don’t think I’ve ever tried any Afghani food before, but this makes me really want to try it!
Kirstin
This sounds and looks good! I have never tried Afghani food either… 🙂
Paula @ Vintage Kitchen Notes
Meatball or kebob, I love how spicy these are! I really, really want to try these soon Tara!
Emily @ Life on Food
Oh I love trying new foods like this from other countries. There are a whole lot of spices going on in there and I love it! Sounds amazing! Great pick for SRC!
Karen @ Karen's Kitchen Stories
I love this! This sounds wonderful and so authentic. Great choice!
Tara
Thanks so much everyone!