500g minced steak
1 grated onion
2 slices bread
2 tblsp tomato puree
½ tsp black crushed peppers
½ tsp crushed garlic
1 tblsp ghee (margarine or butter)
1 tblsp chopped spring onions and mint
1/3 cup yoghurt
1 tblsp red chutney
1 tsp red pounded chilly
½ tsp crushed jeera
Add all ingredients (except those marked with asterisk) together and mix well. Form into 6 large kabaabs, place in greased pan and bake for 30 minutes in 180OC oven under foil.
Remove foil and allow kabaabs to brown but any excess moisture must be tipped out into a bowl. To this add the tomato puree, yoghurt and chutney. Mix these together then pour over kabaabs.
Serve surrounded with halves of boiled eggs, baby potatoes and carrots but spoon some of tomato gravy over vegetable taking care not to douse them completely with the sauce. The kabaabs must be swimming in the sauce.