Ingredients
- 500g bavette steak or braising steak, diced
- 75g chana dal, soaked for at least 30 minutes
- 1 cinnamon stick
- 2 black cardamom pods
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 star anise
- 2 dried red chillies
- 6 cloves
- 1 tsp black peppercorns
- 1 thumb-sized piece ginger, chopped
- 2 garlic cloves
- 1 small handful coriander, chopped
- 1 egg
- 1 tsp sea salt
- 2 tbsp neutral oil, for frying
- To Serve:
- Mint chutney
- Sliced onion
- Lemon wedges
- Flatbreads
- Cucumber salad
Nutrition (per serving)
- Calories: 430
- Protein: 36g
- Fat: 24g
- Carbs: 18g
Method
- Add the beef, soaked dal, whole spices, ginger, garlic and salt to a pan.
- Cover with water and simmer until the beef and dal are tender.
- Drain off any excess liquid and remove large whole spices where possible.
- Cool slightly, then pulse into a coarse paste.
- Mix in chopped coriander and egg.
- Shape into small patties or oval kebabs.
- Chill for 20 minutes if the mixture feels soft.
- Pan-fry or grill until browned on both sides and hot through.
- Serve with chutney, onion, lemon and flatbread.
Notes
The mixture should be soft but shapeable. If it is too wet, cook it down a little longer before blending.