Meat mains
Shammi tikka kebabs
These soft, yieldy and spicy little beef patties are best eaten as a starter, or as whole meal with raita, mango chutney and flat breads or rice. Slightly acid accompaniments really complement the earthiness of the chickpeas and mince.
Ingredients
- 350g beef mince
- 1 onion, roughly chopped
- 150g chickpeas, soaked overnight and broken up by pulsing in a food processor (or in a bag with a rolling pin)
- 2 garlic cloves, chopped
- 300ml water
- handful chard leaves, shredded and finely chopped
- handful broad beans (frozen will work)
- 1 red chilli, deseeded and finely sliced.
- pinch ground cloves
- ½ tsp fennel seeds
- 1 tsp turmeric powder
- large pinch ground pepper
- 2 eggs, beaten
- good size bunch fresh coriander, roughly chopped
Method
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Step 1
Put the mince, onions, chickpeas and garlic in a saucepan with the water and simmer until the chickpeas are soft (about 30 minutes). If it gets too dry add a little more water.
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Step 2
Add the veg and simmer for another 5 minutes.
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Step 3
Tip everything into a colander and drain well by pushing down with a wooden spoon.
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Step 4
Transfer to a food processor, add the chilli and spices, and pulse until evenly granular.
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Step 5
Add the eggs and coriander and pulse again until evenly chopped. It will still feel a bit wet but don't worry.
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Step 6
Form into patties and fry in a non-stick pan for about 4 minutes on one side, then 3 minutes on the other. Don't move them for the first three minutes or the mixture will break up.
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Step 7
Allow to cool and serve with the yoghurt concoction of your choice, chutney and flatbreads.
