Sunday, March 17, 2013

Hamburger {Chappal} Kebabs with Fresh Red Chutney

Spicy little burger kebabs studded with lots of chile pepper and cilantro then kissed with a touch of cumin and coriander seed.  These kebabs are delicious served with a spicy and refreshing red chutney on some flatbread, but would also be great served over rice with vegetables. 

These kebabs are meant to be very spicy.  There are two whole green chiles in the kebabs themselves and then they are served with a fresh red chutney that has a pretty hefty dose of cayenne.  I'm sure you could tone them down if you wanted to.
Hamburger Kebabs with Fresh Red Chutney
Adapted from Quick & Easy Indian Cooking
by Madhur Jaffrey
Serves 4-5

1 tablespoon chickpea flour*
1-1/2 pounds finely ground beef or lamb
6-7 tablespoons coarsely chopped fresh cilantro
2 hot green chiles, chopped
1-1/2 teaspoons cumin
1-1/2 teaspoons coriander seeds
1 teaspoon freshly ground black pepper
1-1/4 teaspoons salt
1/2 lightly beaten egg*
1 tablespoon vegetable oil

Additional items for garnish, such as: sliced chile peppers, sliced red onion,  lettuce, and fresh red chutney (recipe below)

*Note: I'm sure you could substitute regular all-purpose flour in place of the chickpea flour.  Also, I just used one egg white in place of the 1/2 lightly beaten egg.

Put the chickpea flour in a small cast iron frying pan and stir around over medium-heat until the flour has turned a light brown color.  Put into a bowl.  Add in all the other ingredients except the oil and mix well.  Form ten 2-inch balls.  Flatten the balls to make ten 3-1/2 inch hamburger-like patties.

Put 1 tablespoon vegetable oil into a large skillet and set over medium-high heat.  When the oil is hot, put in as many kebabs as the pan will hold in a single layer.  Cook about 2-3 minutes per side, or until they have browned on both sides and are cooked through.  Remove to a warm plate and finish cooking all the patties.  These kebabs can be served with rice and vegetables but are best cut in half (lengthwise) and rolled up in a flatbread, such as naan or chapati, or even store-bought pita with a little salad and some fresh red chutney. 

Fresh Red Chutney with Almonds
Adapted from Quick & Easy Indian Cooking
Makes about 1/2 cup

1/2 large red bell pepper, seeded and coarsely chopped
20 small mint leaves, chopped
2 tablespoons fresh lemon juice
1 cloves garlic, peeled and coarsely chopped
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
freshly ground black pepper
1 tablespoon blanced, chopped almonds
1 teaspoon chopped dill, optional*

Into the container of a blender, put the red pepper, mint, lemon juice, garlic, cayenne, salt, and black pepper in the order listed.  Blend until smooth.  Add the almonds and blend again.  A few bits of almonds can be left unpulverized.  Pour into a bowl and check for seasonings.  You may mix in the dill at this point, if using.  
Theme: Kebab Krazy!

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