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, Chocolate Chip Muffins, Mummy’s Tamatay Ka Kana, Garlic Rice Pilaf, Honey Yeast Rolls, Baked Cake Doughnuts, and Chappli Kebob.
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 spicy 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). Here is a way to make your own. It is also available in some Asian Food Markets specializing in Indian cuisine.
Ingredients
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
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
Slice ginger
Fresh cilantro
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.
Adapted from Chocolate and Chillies
https://tarasmulticulturaltable.com/afghani-kebob-with-tomato-gravy/
Angels Homestead says
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 says
That looks phenomenal! I can practically smell it through the screen! 🙂 Happy SRC Reveal Day!!
Traci says
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 says
I love trying different cultural foods with lots of great spices… this looks delish!
turnips 2 tangerines says
This is a great pick for SRC~ Sounds delish and different~ Lynn @ Turnips 2 Tangerines
sallybr says
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 says
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 says
I have trouble with cigar-shapes myself and usually just make them meatball shaped. Great SRC choice!
Asiya @ Chocolate and Chillies says
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 says
I really like this idea!
Melissa says
These sound great! I love trying new foods from different cultures. Thanks for sharing!
Bean says
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 says
This sounds and looks good! I have never tried Afghani food either… 🙂
Paula @ Vintage Kitchen Notes says
Meatball or kebob, I love how spicy these are! I really, really want to try these soon Tara!
Emily @ Life on Food says
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 says
I love this! This sounds wonderful and so authentic. Great choice!
Tara says
Thanks so much everyone!
Neha Kothari says
Hi,
You have a very nice blog; I liked the way you presented it.
Great looking food and interesting to read. This is the first time i entered your blog so haven´t had the time to go through everything but I’m in love with your blog…
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Regards