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.
Muthi Kebabs with gravyPrint Recipe
- 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
- 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
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.
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.