Saffron Yoghurt Kebabs
(05 May 2021)

Saffron Yoghurt Kebabs

Saffron Yoghurt Kebabs
By Ilhaam Banoobhai-Anwar
For the kebab
500g Beef or Ostrich mince, finely minced
1 tsp garlic
Ground green chilli
1 tsp fine jeera
1/4 tsp cinnamon
1/4 tsp elachi
2 slices white bread soaked in water and squeeze excess liquid out.
1 big onion, minced till fine
For the saffron sauce
2 tomatoes, skin removed and blended.
1/2 cup yoghurt
Few strands saffron
1/2 tsp chilli flakes or powder
1 tsp salt
Ready rolled kebab mixture
Pour boiling water over the tomatoes and leave to cool. Peel skin off and blend.
Put the strands of saffron in a small microwaveable container and warm for 20-30 seconds. Keep aside.
Mix together the first 6 ingredients of the kebab, then add finely chopped onion and pulse till combined.
Add mint and dhania, then pulse again.
Add soaked bread, then pulse.
Make the kebabs by putting a small amount in the palm of your hands. Take tablespoon mixture of mince and form it into a ball. *You can freeze the raw kebab in a container and cook straight from frozen.*
Cook kebabs in a pot with a little bit of oil. When there is no water left in the pot add tomato, yoghurt, salt and chili. Crush the heated saffron strands with your hands into the pot or use a pestle & mortar to crush into a fine powder.
Add to the kebabs and cook on medium heat until everything is combined and the sauce is thick.
Serve with roti.


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