Saturday, February 7, 2009

Kebab Fingers in Sweet Pepper Sauce

Servings: 4

  • For the Sauce:
  • Sweet peppers* (banana peppers) - 3, sliced
  • Green Capsicum - 1 med, sliced
  • Fresh Tomato - 3-4, sliced lengthwise
  • Tomato puree - 1/2 cup
  • Vinegar - 3 tbsp (any would do, I used apple cider vinegar)
  • Sugar - 1 tbsp
  • Onion - 1 med, thinly sliced
  • Salt & Pepper - to taste

  • For the Kebabs:
  • Minced Beef - 2 lb (1 kg )
  • Ginger paste - 1 tsp
  • Garlic Paste - 2 tsp
  • Salt - 1.5 tsp
  • Black pepper - 1 tsp
  • Dried oregano - 1/2 tsp
  • Dried parsley - 1/2 tsp
  • Chili flakes - 1/2 tsp
  • Chili powder - 1/2 tsp (or more if u like it hot)
  • Whole coriander seeds - 1 tsp, lightly toasted and coarsely crushed
  • Whole anise seeds - 1/2 tsp, coarsely crushed
  • 1. In a bowl, mix in all the ingredients for the kebabs. Do not over work the meat as that will create a hard kebab, rather mix in the ingredients with a fork.
  • 2. Form the mince into finger long kebab. The recipe yields about 20- 22 kebabs. Chill for about 1/2 hour.
  • 3. In a non-stick frying pan, spray a little of oil spray, and heat. Add the kebab fingers and saute on high heat. The fat content released from the minced meat will be more than enough to cook the kebabs. So you will not need any frying oil.
  • 4. Just make sure that the kebab fingers are browned on all sides very quickly, they do not need to be cooked through as they will finish cooking in the sauce. Once they are browned, remove from the pan and set aside.
  • 5. Add the onions to the pan. You do not need to add any oil, as the remaining fat released from the mince will be used for the cooking. Saute the onions on high heat till they brown up on the edges.
  • 6. In a cup, mix in the tomato puree, sugar and the vinegar, set aside.
  • 7. Add the sliced sweet peppers, salt and pepper to the pan and saute for 2-3 min. Add the tomatoes.
  • 8. Add the tomato puree mixture, stir to combine. Carefully return the kebabs to the sauce, since they are still fully uncooked, they will be fragile.
  • 9. Add 1 cup of hot water and simmer on low-med heat for about 45- 60 min. The sauce will thicken to a sticky consistency. Serve hot with pita/flat bread or Polao or even plain Basmati rice.
*Sweet peppers vary in different shapes and colours. Capsicums/bell peppers are a kind of sweet pepper. The specific ones I had used are long, light green in colour and very sweet and tasty. They are also called banana peppers, as they look like bananas.
I am here giving a
pic I got from the web to give you an idea about which one I used.


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