Ingredients:
1kg finely-minced camel meat
2 tsp garlic paste
1 tsp chilli powder
3 tsp freshly-ground black pepper
1/2 tsp ground turmeric
Half bunch coriander leaves
Half bunch of mint leaves
8 whole green chillies
4 tsp Cream (or yoghurt)
3 tbsp ghee (or oil)
1 tsp garam masala
3 tsp chopped papaya
3 tsp coconut
oil for frying
Method:
Combine the papaya, coriander, coconut, green chillies, garlic paste and onions in a blender or spice grinder and render to a paste.
Place a wok or karahi over medium heat and when hot add the ghee (or oil). Use to fry the chilli paste for 3 minutes. Now scatter over the turmeric, garam masala and chilli powder. Stir to combine and cook for 2 minutes, so the spices are no longer raw.
Take off the heat and stir in the cream then set aside to cool before mixing with the minced camel meat. Using wet hands shape the meat mixture into reshmi kebak shapes. Set aside to rest in the refrigerator for 20 minutes.
After this time, heat oil in a frying pan over medium heat. When hot add in the reshmi kebabs and fry for about 20 minutes, until nicely coloured and cooked through.
Serve hot. They are typically served accompanied by chutney.
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