Monday, January 30, 2012

Beef Kefta

Would be even better with cumin added!

Serves 6 - 8

1kg minced beef
2 brown onions
8 garlic cloves, crushed
4 tsp ginger, crushed
2 tsp cinnamon
2 tsp peppercorns, powdered
2 tsp crushed, dried chilli
1 handful parsley, chopped finely
2 eggs
salt and pepper, to season

Simmer Sauce
2 Tbs oil
2 brown onions, chopped roughly
700mL bottle tomato-based pasta sauce
400g can diced tomatoes

rice, to serve
1 extra handful parsley, roughly chopped

To make the raw kefta, combine all ingredients in a bowl using hands. Divide kefta mixture into tablespoon-sized balls and shape into 'torpedos' using the palm of your hand. Layout the kefta on a large, flat tray and place in the refrigerator for an hour or so.

To begin, heat oil in an extra large pot at medium-high heat. Add onion and fry until just opaque. Add kefta to pot and brown all over. Pour over pasta sauce and diced tomatoes, stirring gently to combine, ensuring not to break up kefta pieces. Cover and allow to simmer for 20 minutes. Sprinkle over parsley and serve with rice.

Raw kefta mixture.

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