Zutaten
Hackfleisch1 kilogram
Zwiebel2 pieces
Zerkleinerten Knoblauch1 tablespoon
Toast2 slices- Green pepper, chopped into small pieces2 tablespoons
Minze0.5 bunch
Ingwer1 teaspoon
Frischer Koriander0.5 bunch
Kreuzkümmel2 tablespoons
Gemahlener Zimt1 teaspoon
Salz0- Medium-sized onion, chopped2 pieces
Tomatensauce2 tablespoons- Tomato, finely chopped2 pieces
Gemahlener Ingwer1 tablespoon- Kreuzkümmel2 teaspoons
Weißer Pfeffer1 teaspoon- Gemahlener Zimt1 teaspoon
- Red pepper, to taste1 teaspoon
Öl2 cups
Schritte
- 1
To prepare the kebab, mix all the ingredients in the blender except for the ground meat, then add to the meat and mix well.
5 MinBenötigte Werkzeuge:
Mixer - 2
Knead the meat and shape it into fingers resembling small kebabs, then place them in a tray in the electric oven for about a quarter of an hour.
15 MinBenötigte Werkzeuge:
Ofen - 3
Meanwhile, light a piece of charcoal and place it in a small dish on aluminum foil, pour a tablespoon of ghee over it, and place it in the oven to smoke the kebabs.
5 Min - 4
To prepare the curry, add two cups of oil to the pot and add the finely chopped onion, stirring for about 20 minutes.
20 MinBenötigte Werkzeuge:
Topf - 5
Then add the ginger, tomatoes, cumin, white pepper, red pepper, and cinnamon, and stir for about 20 minutes.
20 Min - 6
Add 3 cups of water to the pot and boil for 10 minutes, then carefully remove the kofta from the oven and place it in the pot over the curry, boiling for 5 minutes.
5 Min - 7
Then place it in the tray and garnish with fresh coriander.
5 Min
Nährwertangaben
Hackfleischpro 100gZwiebelpro 100gZerkleinerten Knoblauchpro 100gToastpro 100gMinzepro 100gIngwerpro 100gFrischer Korianderpro 100gKreuzkümmelpro 100gGemahlener Zimtpro 100gSalzpro 100gTomatensaucepro 100gGemahlener Ingwerpro 100gKreuzkümmelpro 100gWeißer Pfefferpro 100gGemahlener Zimtpro 100gÖlpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.