Beef Tomato kebab
6 servings
- 1 kg (2 lb ) tender boneless beef
- 150 g (6 oz) potatoes
- 150 g (6 oz) tomatoes
- 75 g (3 oz) onion
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder
- 2 teaspoon ground ginger
- 1 teaspoon ground garlic
- 1 teaspoon ground cumin
- ½ teaspoon ground black pepper
- 1 tablespoon ground poppy seeds
- 4 cardamoms
- 2 sticks 2.5 cm piece cinnamon
- 2 cloves
- 3 whole red chilies (optional)
- 1 tablespoon green papaya paste
- ¾ cups cooking oil
- 1 tablespoon vinegar
- Salt to taste
Slice the beef into
moderate large-sized pieces. Rub the meat with green papaya paste( or meat
tenderizer). Marinate for 20 minutes . green papaya or meat tenderizer is not
necessary for tender loin beef.
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| Beef Tomato kebab |
Peel and slice the
potatoes ½ cm (¼") thick and slice the tomatoes and onions too.
Combine the spices,
salt,vinegar and oil. Rub on the beef.
In a greased saucepan
layer the meat, potatoes, tomatoes and onion alternately. Add 1 cup of water.
Put lid on and bring to boil. Lower heat and simmer for about 1-2 hours till
the meat is tender and oil separates.
Finally:Serve with parata, luchi, chapatti or loaf bread.
