Afghani Kebob with Tomato Gravy
Adapted from Nizi's Kitchen Diary
1 pound ground beef
1 tbsp olive oil
2 tsp adrak laysan (ginger-garlic paste)
1/2 tsp cayenne pepper (or to taste)
1/4 cup bread crumbs
salt to taste
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.