This is a recipe that just happened! I made some fist shaped kebabs as a starter, they were not very popular with those that ate them and I had loads leftover. The next day I made a masala and mixed the two.
Ingredients
Stage 1
- For Muthis
- 1lb lamb/beef/chicken mince
- 8oz grated onion
- 1 tbs freshly crushed ginger
- 4 tbs freshly chopped coriander
- 1 tsp crushed fresh green chillies (omit for mild)
- 1 tsp salt
- 1 egg
Stage 2
- For Masala
- 4 tbs oil
- 4oz grated onion
- 1lb crushed fresh/tinned tomatoes
- 2 tbs lemon juice
- half tsp red chillie powder
- half tsp turmeric
- 1 tsp salt (or to taste)
- 1 tbs garam masala
- 3 tbs chopped fresh coriander
Method
Stage 1
- Put the mince in a large bowl and add all of the other ingredients. Mix well and divide into 12 equal portions.
- Wet palms, take one portion and shape into a small round ball, then make a fist gently pressing the mince to form indents in a long shape (muthis – fists). Or just make into small sausage shapes or rounds. Make all of the muthis (kebabs) and place on a flat plate.
- Place kebabs singly in a large frying pan or non-stick sauce pan. Cook on medium heat without fat (or with fat if using lean mince), cook until all liquid evaporates and kebabs are cooked. Or cook under a pre-heated grill for 5 mins on each side. Remove kebabs into a bowl, cover and keep aside.
Stage 2
- Put the oil in a wok or a karahi, add onions, fry until they are light brown. Add the tomatoes, lemon juice, chillie powder, turmeric and salt.
- Cook all ingredients together until liquid evaporates. When thick gravy remains and oil separates (bhun), add the kebabs, mix once with a wooden spoon.
- Add half a cup of water, cook covered on very low heat for 5 to 10 mins, stirring once or twice.
- Sprinkle garam masala and fresh green coriander and serve immediately with sliced bread, pitta or plain rice. A good accompaniment would be the cucumber raita or boondi raita
