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.