450 g (1 lb) minced beef
1 egg
3 garlic cloves, crushed
1/2 onion, finely chopped
2.5 ml (1/2 tsp) freshly ground black pepper
7.5 ml (1 1/2 tsp) ground cumin
7.5 ml (1 1/2 tsp) dhania (ground coriander)
5 ml (1 tsp) ground ginger
10 ml (2 tsp) garam masala
15 ml (1 tbsp) lemon juice
50 - 75 g (2 - 3 oz) 1 - 1 1/2 cups fresh white breadcrumbs
1 small chilli, seeded and chopped
salt
oil, for deep frying
1 egg
3 garlic cloves, crushed
1/2 onion, finely chopped
2.5 ml (1/2 tsp) freshly ground black pepper
7.5 ml (1 1/2 tsp) ground cumin
7.5 ml (1 1/2 tsp) dhania (ground coriander)
5 ml (1 tsp) ground ginger
10 ml (2 tsp) garam masala
15 ml (1 tbsp) lemon juice
50 - 75 g (2 - 3 oz) 1 - 1 1/2 cups fresh white breadcrumbs
1 small chilli, seeded and chopped
salt
oil, for deep frying
method
1. Place the minced beef in a large bowl and add the egg, garlic, onion, spices, seasoning, lemon juice,
about 50 g (l oz) l cup of the breadcrumbs and the chilli.
2. Using your hands or a wooden spoon, mix the ingredients together until the mixture is firm. If it feels sticky, add more of the breadcrumbs and mix again until firm.
3. Heat the oil in a large heavy pan or deep-fat fryer. Shape the mixture into balls or fingers and fry, a few at a time, for 5 minutes or until well browned all over.
4. Using a slotted spoon, drain the kebabs and then transfer to a plate lined with kitchen paper. Cook the remaining kebabs in the same way and then serve, if you like, with Kachumbali or a spicy dip.
about 50 g (l oz) l cup of the breadcrumbs and the chilli.
2. Using your hands or a wooden spoon, mix the ingredients together until the mixture is firm. If it feels sticky, add more of the breadcrumbs and mix again until firm.
3. Heat the oil in a large heavy pan or deep-fat fryer. Shape the mixture into balls or fingers and fry, a few at a time, for 5 minutes or until well browned all over.
4. Using a slotted spoon, drain the kebabs and then transfer to a plate lined with kitchen paper. Cook the remaining kebabs in the same way and then serve, if you like, with Kachumbali or a spicy dip.
serving amount
makes 18-20 balls
rate this recipe
8.5
out of 10
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