Finger Kababs in Tomato-Onion Sauce

Despite having a Pakistani touch, this recipe is nutritious, not too spicy or too high in calories. Its quite easy to make, yet seems like you spent some time preparing it and, therefore, good for entertaining as well.

Ingredients:

For kababs:

400 grams ground beef1/2 medium red onion, chopped

4 tblsp yogurt

1-2 green chilies, chopped

Cilantro-handful, chopped

1/4 tsp garlic paste

1/4-1/2 tsp ginger paste

1/2 tsp cumin powder (optional)

Salt, to taste

For Sauce:

2-3 tbsp oil

2 large tomatoes, diced

1-2 medium red onions, sliced

4-5 curry leaves

1 tsp mustard seeds ('Rai')

2-3 whole green chilies

1/2 tsp garlic paste

Salt, to taste

Red chili powder, to taste

Water, if needed

Combine all the ingredients for the kababs and process in a food processor/chopper till well mixed. Make 'kababs' in the shape of thick fingers and set aside.

In a sauce pot, heat oil on medium heat. Add curry leaves and then the green chilies and mustard seeds. Add in the onions and cook till a little soft. Then, mix in the tomatoes, garlic paste, salt and red chili powder. Simmer on medium heat for about 10 minutes, stirring frequently to make sure the sauce does not burn. Add in the finger kababs one by one and let them cook on all sides, making sure not to break them. Add a little water and cook on medium-low, partially covered, for about 20-25 minutes. If sauce seems too thick, add some more water and cook. If it seems too runny, cook uncovered on high heat for a few minutes. Garnish with cilantro and serve with white rice or chappati.