Midweek cooking can be anything but drab. Everyone will be ladling up seconds. It’s deeply comforting, with a hearty flavour and so simple and quick to make. I’ve given mine some Italian attitude with the addition of oregano and seasonings. I’ve used ZZ2 tomatoes to lend its delicious sweetness.
It’s definitely one of my all-time favourite dinners because it’s so versatile. I serve it with basmati rice, rotis or spaghetti.
This recipe is not only so easy, the kebabs/meatballs are moist, flavourful and you won’t be able to get enough of the sauce in every bite! Yes, they’re so good.
Homemade is so good plus you don’t have to put up with the taste of processed meatballs from a can.
Nothing beats the aroma of kebab chutney or meatballs and sauce simmering on the stove!
In most cases as they would say that the secret is in the sauce, here the flavour and balance is in the kebabs itself.
When it comes to “chutney” as we call it, it’s important to get it right every time.
It’s a big part of the Indian culture and quite possibly why I’m such as foodie!
Always ensure you prepare your ingredients before starting. It’s makes the process and clean up afterwards so much easier and quicker.
I used a good amount of olive oil and lots of garlic to add depth and flavour. You can adjust the amounts if you’re not too much of a garlic fan. (I’ll be surprised though)
If you’re using canned tomatoes, do not add too much salt to the dish because most canned tomatoes have salt in it already.
I choose fresh tomatoes every time. It just works best for me in terms of taste and structure.
I’ve found that my homemade chutney using fresh tomatoes will keep in your refrigerator for up to one week or 2 months in the freezer. If you plan on not using it within that time, freeze it but, remember, if you freeze it on day 5, when you thaw it, it may not last another 5 days in your fridge. Freeze it while it’s still fresh for maximum flavour and longevity.
LAMB KEBAB CHUTNEY AKA MEATBALLS IN TOMATO SAUCE
Ingredients
- 1 kg lamb mince
- 1 onion, chopped
- 2 tbsp oil
- ¼ cup grated Parmesan cheese (optional)
- 10 cloves garlic, minced
- 2 green chillies, diced (optional)
- ½ tsp garlic powder
- freshly ground black pepper and salt to taste
- 1 tsp ground cumin
- 1 tsp ground fennel
- ½ tsp turmeric
- 1½ tsp Kashmiri chili powder
- 1 tsp dried oregano
- ½ tsp dried thyme
- Tomato Sauce (Gravy)
- 6 large tomatoes
- ½ cup extra virgin olive oil
- 1 onion, diced
- curry leaves
- ½ tsp turmeric
- 1 tsp Kashmiri chili powder
- 1 tsp ginger garlic paste
- ¼ cup tomato paste
- ¼ cup fresh parsley or coriander, chopped
- freshly ground black pepper and salt to taste
Instructions
- Tomato Sauce (chutney)
- In a large clean deep pot (with lid), add extra virgin olive oil, onions and garlic for sauce and simmer on medium/high heat for two minutes or until the onions become soft and translucent.
- Add in the curry leaves, spices and ginger garlic paste.
- Stir for a few seconds.
- Add in the tomato paste and simmer for a few more seconds to bring out the flavours.
- Add in the diced tomatoes, seasonings followed by the fresh herbs. Stir together and let it cook on medium/high heat until it begins to boil.
- Lower heat to low and let it cook through until the moisture has evaporated and the oil has risen to the top.
- Meatballs/Kebabs
- In a large bowl, add all of the kebab/meatball ingredients.
- Using your hands, mix the ingredients until well combined.
- Next, roll into 2-inch diameter balls and gently pop them onto a greased baking tray and into a preheated oven at 180 degrees celcius and let it cook for 20 minutes turning them halfway through cooking.
- They will become firm, crisp and tender.
- Carefully add the cooked kebabs/meatballs to your chutney/sauce and let it simmer for 5 minutes on low heat to allow the dish to develop its flavours and come together.
- Garnish with freshly chopped coriander or parsley and Parmesan cheese if desired
