Tuesday, February 14, 2012

Afghani Kebob with Tomato Gravy

Whenever I make kebobs it's always the traditional way...at least traditional for us.  This recipe caught my eye because it had the kebobs in a gravy.  I had to increase the spices.  My sauce was less in quantity than the original recipe.  We really enjoyed this and was a nice change from the kebobs we usually have.


Afghani Kebob with Tomato Gravy
Adapted from Nizi's Kitchen Diary

Kebob
1 pound ground beef
1 tbsp olive oil
1 onion, finely chopped
2 tsp adrak laysan (ginger-garlic paste)
1/2 tsp cayenne pepper (or to taste)
1/2 tsp baking soda
1/4 cup bread crumbs
salt to taste

Gravy
1 tbsp olive oil
3 large tomatoes, diced
4 garlic cloves, minced or pressed
1/2 tsp freshly grounded black pepper
1/4 tsp cayenne pepper
3/4 tsp ground coriander
1 1/4 tsp ground cumin, divided
1/2 tsp coriander seeds (coarsely ground in a mortar and pestle)
1/2 tsp whole peppercorns (coarsely ground in a mortar and pestle if you would like it spicy)
salt to taste

Ginger and fresh coriander to garnish

Mix together all the ingredients for the kebobs.  Make shape and shallow fry.  Keep aside until gravy is cooked.  After frying I put them on a paper lined plate.

Make a paste of the tomatoes, garlic, freshly grounded black pepper, cayenne pepper, 3/4 tsp ground cumin and ground coriander.

Heat 1 tbsp olive oil over medium-high heat.  Add 1/2 tsp ground cumin, coriander seeds, peppercorns and salt.  Cook until you can smell the spices.  Add the tomato paste and cook until the raw smell of the spices changes.  If it starts to stick add a little bit of water.  Add kebobs and gently mix.  Reduce heat to medium-low, cover and cook for another 10-15 minutes.  If mixture becomes too thick add some water.

Garnish with ginger and fresh coriander leaves.  Serve hot with roti or naan.


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17 comments:

  1. Very delicious n mouthwatering one,yummy!!

    Erivum Puliyum

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  2. What delicious kebobs! Nice and spicy!

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  3. wonderful kebab..........so tempting dear

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  4. Baking soda in kababs, sounds different. They sure look delicious & flavorful!

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  5. sent you an email looking fwd to hear from you soon regards to the win:) congratulations

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  6. Really YUMMY Recipe..I am loving it

    Aarthi
    http://www.yummytummyaarthi.com/

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  7. Yummy tasty dish.. loved the spice blend..:)
    Reva

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  8. Mhh these are looking good. Out of curiosity: What does the baking soda do to the texture of the kebobs? Will they become somethat more tender in texture?

    Cheers,
    Tobias

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    Replies
    1. Thank you Tobias! The baking soda does not do anything to the texture of the kebobs (as far as I have noticed). The purpose of it is to hold the kebobs together so they don't fall apart. It does an excellent job!

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  9. This looks fantastic - I haven't had much Afghani food, but this looks amazingly flavorful.

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    Replies
    1. Thx Kiri! If you are ever in Toronto you should try Bamiyan Kabob...they have the BEST Afghani food! It's very popular here!

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  10. These look so appealing. I drove through Afghanistan many years ago and these bring back memories of some fantastic kabobs I had along the way. Thanks for posting

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  11. This recipe sounds really good, and looks it too. It is new to me but would love to try it. Thanks for being a part of the YBR this month. Have a great weekend.

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