Afghani Kebob with Tomato Gravy
A recipe for Afghani Kebob with Tomato Gravy! Seasoned ground beef is formed into long meatballs and served in a spiced tomato sauce.
Servings 3 -4 Servings
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.