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:

Ingredients:

• 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

Method:

1. Put first six ingredients in a magimix, then add finely chopped onion and pulse till combined.
2. Add mint and dhania, then pulse again.
3. Add soaked bread, then pulse.
4. 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.*
5. Put some oil in a pan or pot and cook the kebab until the water has dried out.
6. 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
• Salt
• 2-4 whole green chillies
• 1Tb oil
• 1Tb ghee
• Chopped coriander
• 1Tb chopped spring onion

Method:

1. 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!