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Kofta Kebabs in Spicy Tomato Reduction

KEBABS:

1 kg minced chicken / beef / lamb

1 large onion, finely diced.

3 Tbsp fresh coriander, chopped

± 1½ tsp salt (to taste)

2 tsp ground cumin

2 tsp paprika

1 tsp black pepper

1 tsp turmeric

1 tsp ground ginger

3 Tbsp olive oil

1 egg

1 cup breadcrumbs

 

METHOD:

  • Blend all ingredients together and allow to rest for ± an hour for flavours to develop. Make golf- ball sized kebabs and pan fry lightly in shallow oil. Set aside

SAUCE:

2-3 Tbsp oil

2 medium onions (finely chopped)

1 Tbsp garlic and ginger paste

2 heaped Tbsp Spice Mecca Butter Chicken Makhani Masala

1 cup (250ml) Bulgarian yoghurt

½ cup (125ml) fresh cream

½ cup (125ml) coconut milk

½ tin (200g) tomato puree

½ cup water

 

METHOD:

  • Braise the onion in oil until golden brown.
  • Add garlic and ginger paste and Spice Mecca Butter Chicken Makhani Masala. Braise for 2-3 minutes.
  • Add yoghurt, cream, coconut milk, tomato puree and water. Cook until sauce thickens. Add salt.
  • Dish half of the sauce out of the pot.
  • Layer the kebabs in the pot and cover with extra sauce.
  • Cook on medium heat for ± 10 minutes. Garnish with coriander.


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