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Kebabs with Saffron Yoghurt Sauce

Kebabs with Saffron Yoghurt Sauce
Recipe by Ilhaam Banoobhai
Serves: 8
Cooking Time: 1 hour 45 minutes

500g Beef or Ostrich mince, finely minced
1 tsp garlic
1 green chilli, chopped
1 tsp grund cumin
1/4 tsp cinnamon
1/4 tsp elachi
1 onion, roughly chopped
1 bunch fresh coriander
few sprigs of mint
2 slices white bread soaked in water and squeeze excess liquid out.

Saffron yoghurt sauce
2 tomatoes, skin removed and blended.
1/2 cup yoghurt
few strands saffron
1/2 tsp chilli flakes or powder
1 tsp salt
ready rolled kebab mixture

To serve
fresh coriander, roughly chopped

Put first six ingredients in a food processor, then add finely chopped onion and pulse till combined. Add mint and coriander, 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.  Put some oil in a pan or pot and cook the kebabs until the water has dried out. Next make the saffron yoghurt sauce. Pour boiling water over the tomatoes and leave to cool. Peel skin off and blend. Put the strands of saffron in a small microwaveable container and warm for 20-30 seconds. Keep aside. Add tomato to the pan with the kebabs and gently reduce until the moisture has disappeared. Next add the yoghurt, salt and chili. Crush the heated saffron strands with your hands into the pot or use a pestle & mortar to crush into a fine powder. Cook on medium heat until everything is combined and the sauce is thick. Serve hot with roti.

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