Spurred by an invitation to an international potluck brunch, I dug out this recipe. Even those who resist Indian food - I'm looking at you, Dad! - seem to warm up to 'meatloaf'. I doubled the recipe so I would have extra to serve as the starter for a couple of suppers we're hosting this week and at each event, it's resulted in an empty plate and requests for the recipe.So in the interest of great tasting food that a few smart purchases from Superstore makes so much easier, may I introduce Dam Ke Kebab, adapted from 'Classic Indian Cuisine'. Plus it sounds so fun to say, especially three times fast with a hint of an accent.
1 pound ground beef
1 tsp fresh, ground ginger (I use the bottled crushed ginger from SS)
3 cloves of crushed garlic
1 tsp dried chilies (or to taste)
2 tsps curry powder or garam masala
1/4 cup plain yogurt
1 Tbsp chopped fresh cilantro
1 tsp chili powder
2 eggs, lightly beaten
1 onion, sliced thin and fried until crisp (I use the crisp fried onions from the spice section in SS)
salt, at least a teaspoon or to taste
Juice of 1 lemon, divided in half
Mix everything together, with half of the lemon juice. Press into a greased 8x8" pan and brush with oil. Bake in a preheated 350 degree oven for 20 minutes; then turn the oven down to 300 degrees for another 20 minutes, or until the meat has shrunk and turned slightly golden. Remove to a cutting board and drizzle with the second half of the lemon juice. Cut in small squares.
Serve with this Indianesque mint yogurt dip that I faked up.
1/2 cup plain yogurt
1 tsp mint chutney (I use Aki's brand from you-know-where)
1/2 tsp salt
1/2 tsp sugar
The quantities are approximate - combine enough of each to make it taste good.
