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Afghani Kebob with Tomato Gravy

Course Main
Cuisine Afghan
Keyword Afghan, Afghanistan, beef, kebab, meat, meatball
Prep Time 30 minutes
Cook Time 20 minutes
0 minutes
Total Time 50 minutes
Servings 3 -4 Servings



  • 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.