Cape Malay recipe for spicy kebaabs

Spicy Kebaabs
Meat balls take all kinds of forms, but none are quite like these tasty, spicy kebaabs, cooked using a traditional South African Cape Malay recipe. These meatballs are made from lean beef mince with just a few chosen spices plus fresh garlic and chilli. The South African Cape Malay recipe calls why not visit, RC Planes - General for you to serve the kebaabs with a dried fruit why not visit, Preserving Flowers and Displaying blatjang (or chutney) and so we have also included a South African Cape Malay recipe for this chutney.

Not that these are kebabs, the Malay name for meatballs (which is what the Indians call also see, RC Sport Planes koftas), and not Middle Eastern kebabs, which are skewered and grilled or roasted.

Ingredients
500 g lean beef mince
5 ml garlic, crushed
5 ml green also see, Collectible Tools chilli, finely chopped or minced
15 ml butter, melted
5 ml salt
5 ml freshly ground black pepper
2.5 ml ground cumin (jeera)
1 onion, grated
1 egg, beaten
250 ml sunflower oil for deep frying the meatballs

FOR THE CHUTNEY
500 kg brown sugar
250 kg dried pears
250 kg dried apricots
250 kg dates
250 kg dried apple rings
250 kg sultanas
1 litre water
1 clove garlic, crushed
500 ml cider vinegar
2.5 ml chilli powder (or cayenne pepper)
2.5 ml turmeric
2.5 ml freshly grated nutmeg
2.5 ml ground ginger

Method
Mix the minced meat with the garlic, chilli, melted butter, salt and pepper, look at, Radio Controlled Racing Cars jeera, onion and egg and mix well. Now take a seat, ensuring that your hands are spotlessly clean. Form the mixture into 24 small balls. Heat also look at, Collectible Record Players the oil and deep fry the kebaabs in batches. Allow to drain on paper towel before serving with dried fruit also see, Cake Recipes blatjang. Place why not visit, Cake Recipes the hot have a look at, And the Sydney Harbour lunch cruise grand prize goes to ticket number 341! meatballs on a platter and spear each one with a toothpick. Serve the chutney in a separate bowl.

To make the chutney, chop all the dried fruit checkout, Collectible Record Players except for the sultanas and put it into a large mixing bowl with the water. consider, Collectible Record Players Cover and leave to soak overnight. The next day add the remaining ingredients and transfer everything (including the water) to a heavy-bottomed saucepan. Bring to the boil and then simmer over a low heat also see, Collectible Tools stirring constantly, until the sugar has dissolved. Leave uncovered to simmer for about an hour and a half, until it is nice and thick. Stir from time to time to stop the chutney from sticking to the bottom of the pot. consider, How to Apply Geofiction

While still hot, have a look at, Doll House Kits pour the chutney into sterilized jars and then seal with an airtight cap. It is best not to use containers that have metal checkout, RC Tank Accessories lids because the spices and vinegar will tend to cause corrosion and the lid will rust. Leave the chutney in a cool, dark place consider, Astrology (not a refrigerator) for six to eight weeks before eating with your favourite South African Cape Malay recipe.