Kebab chutney…very Durban-styled in its’ cooking and taste, is a spicy mix of herbed and spiced meatballs made from minced beef or lamb, and, a tomato gravy. It’s a meal that my mum put together very quickly on a Saturday evening, during my childhood days.
An easy to prepare traditional meal, the pungency may be tempered down or up as preferred. The kebabs (meatballs) are made a few hours ahead and chilled in the refrigerator to allow them to firm up and hold shape during and after cooking.
A simple and easy to make popular Indian meal, served on cauliflower mash , cauliflower couscous, cauliflower roti or wraps, Paleo Roti, or, cauliflower rice, for those who favour real traditional cooking, this is a meal that is very much a palate pleaser in local Indian cuisine.
Fresh and ripe tomatoes that make up the saucy gravy
FOR THE KEBABS (MEATBALLS)
500g minced beef or lamb
2 tsp garlic and ginger paste
¼ cup fresh mint, chopped
½ cup fresh coriander leaves, chopped
1-2 green chilli (slivered or pounded)
2 tsp garam masala (preservatives and sugar free)
1 egg
Himalayan or Sea Salt to taste
Here’s How
Place all the ingredients in a food processor and pulse a few times until all the ingredients are well combined. Using the palms of your hands, mould the mixture into round meatball shapes. Lay them out on a baking paper lined plate or tray, refrigerate for a minimum of an hour. This mixture makes about 20 small , or, 15 medium-sized kebabs.
Raw Kebabs / Meatballs
FOR THE TOMATO CHUTNEY
Ingredients
1 tblsp extra-virgin olive oil (Optional – See Here’s How below)
5-6 large tomatoes (skins removed and grated)
2 medium sized onions (grated)
1-2 tsp chilli powder
a little less than ¼ tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
2 green chillies, chopped (Optional)
a few sprigs curry leaves (Optional)
Himalayan or Sea salt to taste
Fresh coriander leaves for garnish
Here’s How
- Heat a thin layer of olive oil in a flat-bottomed non-stick pan. When the oil is hot, remove the meatballs from the refrigerator, and place them in a single layer in the oil, and, lightly brown and seal them. Note that if you are using lamb mince, NO OIL is required, as the meatballs give off sufficient fat when added to the non-stick pot.
- Add in the onions and tomatoes and bring them to a boil.
- Add in the rest of the ingredients, and cook on medium stove-top heat until the gravy / sauce is thick and the meatballs cooked.
Garnish with fresh coriander leaves, and serve with a low carb vegetable and salad, as preferred.
Enjoy 
