From The Kitchen
EAST AFRICAN KEBABS BY: SHAMEEN KALLA (My late husband, Moeiz’s recipe!)
INGREDIENTS:
3 lb ground beef
1 Fresh Whole Wheat Bread - from a bakery (the lighter the bread the better the kebabs)
2 tsp ground cumin
3 tsp Garam Masala (from specialty Indian store)
1 tsp Salt (adjust to your taste)
2 tsp Soya Sauce-dark
1 Egg
5 Crushed Jalepeno (adjust to your taste)
1 tsp black ground pepper
1/2 cup chopped cilantro
1 tsp crushed garlic
1 tsp crushed ginger
METHOD:
Soak bread in water for about 10 mins - then mush it up
finely and squeeze the water out.
Add the rest of the ingredients and mix well except egg
Add 1 beaten egg to the mixture (it is very important that it is well mixed
as the key to light kebabs is the mixing - it incorporates air inside the mixture)
The mixing takes at least 15 mins and should be done by your hands
Form into round ball (small ping pong size)
Fry at high heat (very important)
Serve with fresh slices lemon slices for squeezing and ketchup or Tamarind sauce.