Adana Kebab

Cook Time:

30 - 35 minutes

Serves:

2 - 3 people

Adana Kebab

450 g lean beef mince
½ teaspoon powdered fenugreek
1 sweet red pepper (capsicum)
1 teaspoon coriander seed
2 teaspoons cumin seeds
2 dried chillies
1 dessert spoon olive oil
A twist of salt and pepper
1 dessert spoon of tomato puree

Pre-heat your oven to 190 degrees Celsius. In a large mixing bowl, add the mince and use a knife to separate the mince a bit. Add a twist of salt and pepper and the olive oil.

Deseed and chop the red pepper into small cubes and add these to a bowl to use a hand blender on or add to your blender. Before blending, add the fenugreek, dried chillies and tomato puree then blend into a sauce and add to the beef mince and mix.

In a dry frying pan, toast the cumin and coriander seeds for 2-3 minutes or until they smoke/start popping. Transfer to a grinder/pestle & mortar and reduce to a powder then add to the beef mince mix and thoroughly mix. Using your hands, take a handful of the mix and roll into a ball in your hands, then put the ball in one hand and press down with the other to form a patty. If the edges break open, just gently push them back in and form the patties until you have used up the mix. Place the patties on a baking tray prepared with baking paper and cook in the oven for 25-30 minutes.