Prep. Time: 20 – 30 minutes
Cooking Time: 30 – 40 minutes
Ingredients:
• 500 g mince
• 20 ml (4 teaspoons) chopped fresh coriander
• 5 ml (1 teaspoon) cumin seeds
• 3 cloves garlic, finely chopped
• 3 green chillies
• 5 ml (1 teaspoon) salt
• 3 ml (generous ½ teaspoon) chilli powder
• 2 ml (½ teaspoon) ground cinnamon
• 3 ml (generous ½ teaspoon) turmeric
• 1 onion, grated
• 45 ml (3 tablespoons) oil
• 10 ml (2 teaspoons) chopped fresh mint
• Rotis or pitta bread, cherry tomatoes, tzatziki, atchar
Method:
- Rinse the mince under cold running water and drain.
- Mix the coriander, cumin, garlic and chillies and pound to a paste in a mortar.
- Mix the coriander paste and mince. Mix in the salt, chilli powder, cinnamon, turmeric and half the onion.
- Heat a little of the oil and fry the rest of the onion. Leave to cool and add to the mince with the mint.
- Shape the mince mixture into walnut-size balls and chill for 15 minutes. Heat the remaining oil and fry the meatballs until just done.
- Thread the meatballs onto kebab skewers (3 – 4 on each) and serve with rotis or pitta bread, cherry tomatoes, tzatziki and atchar.
You magazine 16 February 2012