My Nanima’s Kebab in Hamida’s Chutney
These Kebabs in tomato chutney are probably one of my favourite food memories.
I remember my Nanima and Mother in the kitchen making the mince mixture and rolling them into perfect little balls with the utmost care. Me stirring the pot thinking I was actually cooking and adding value to the whole process lol. After I got married, I thought of this dish the same way I think of Biryani. Something I should not attempt and go to my Mother’s house to eat.
The last time my Nanima was in Cape Town, she showed me exactly how she makes these and I diligently wrote it down. I’ve made them a few times since and happy to report they tasted pretty close to hers. Here’s the recipe:
- 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, magimixed till fine
- Put first six ingredients in a magimix, 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.*
- Put some oil in a pan or pot and cook the kebab until the water has dried out.
- Make Hamida’s chutney. Keep reading for the recipe.
Hamida’s Tomato Chutney for kebab
- 1/2 cup sliced onion
- 1 cup grated tomato
- 1/4 cup tomato paste
- 1 Tb tomato sauce
- 1 Tb Worcester sauce
- 1 Tb white vinegar
- 1/2 tsp sugar
- 2 tsp chilli powder
- 1/4 tsp turmeric
- 2-4 whole green chillies
- 1Tb oil
- 1Tb ghee
- Chopped coriander
- 1Tb chopped spring onion
- Add all ingredients to the pot with cooked kebab and simmer on medium heat until cooked and delicious looking. *This is my method and not Hamida’s, I’ve just shortened it by 10 steps.lol. Just kidding Hamida!