KEBAB CHUTNEY

Recipe and photo: Yasmeen Ibrahim

Mince balls:
1 kg of steak/mutton mince
1 tablespoon of garlic
1 tablespoon crushed chillies
1 teaspoon green chillies, crushed
½ teaspoon salt
pinch of black pepper
1 teaspoon elachi(cardamon powder)
1 teaspoon cinnamon powder
½ bunch of washed coriander (dhania)
1 egg
Mix all together and form into balls. Layer on an air fryer tray/ or oven tray and bake at 190°C for 15 minutes. Leave aside.

Prepare the chutney:
3 onions
4 tablespoons of cooking oil
2 tablespoons of ghee/butter
1 tablespoon of chilli powder
1 teaspoon of tumeric powder
salt to taste
½ tin of tomato puree
3 chopped tomatoes
Peel and slice onions, add to a pot with cooking oil and ghee/butter. Braise onions until pinkish in colour.
Add chilli powder, tumeric powder and salt to taste. After a minute add tomato puree and tomatoes.
Let chutney cook for 10 minutes and add air fried kebabs.
Toss the kebabs in the chutney and cook for about 5 to 10 minutes.
Garnish with coriander and serve.
Variations: Kebab can be deep fried if preferred and adder to chutney.