Recipe by William (Uncle Bill) Anatooskin
During our travels to Fiji, I fell in love with East Indian cooking. I developed this recipe in 1994 and it made a big hit with our East Indian friends. This recipe is not difficult to make, takes a bit of time preparing but the results are great.
- 3 slices whole wheat bread, about 1/2 " thick
- 3 large eggs, whisked
- 1 tablespoon Worcestershire sauce
- 1 1⁄2 cups fine dry breadcrumbs
- 1 cup deep fried dried onions
- 4 cloves garlic, finely chopped
- 1 tablespoon finely grated fresh gingerroot, peeled
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon coriander seed, coarsely crushed
- 4 tablespoons finely chopped fresh parsley
- 1 medium jalapeno pepper, seeded and finely chopped
- 2 lbs lean ground beef
- 3 cups vegetable oil, for frying
SAUCE FOR DIPPING
- 1 cup plain yogurt
- 1⁄4 teaspoon salt
- 1 small jalapeno pepper, seeded and finely chopped
- 3 tablespoons finely chopped fresh parsley
Directions See How It's Made
- In a bowl, soak bread slices in warm water for 3 minutes.
- Remove from water and squeeze out excess moisture.
- Crumble bread and place in a large mixing bowl.
- Add whisked eggs and Worcestershire sauce and mix well using a fork.
- Add bread crumbs, deep fried dried onions, chopped garlic, grated fresh ginger root, ground cumin, crushed coriander seeds, chopped parsley, and chopped Jalapeno pepper.
- Using a wooden spoon, mix well until thoroughly blended.
- Add lean ground beef and working with your hands, mix well until mixture is well blended.
- Roll meat mixture into balls about the size of walnuts.
- Heat 3 cups of vegetable oil in a large, deep, heavy bottomed frying pan until piping hot.
- Carefully place about 12 kabobs at a time into the hot oil.
- Reduce heat to medium-high and fry kabobs until quite dark brown and crispy, about 3 to 4 minutes, turning at least once during frying.
- To check for doneness, cut one kabob in half to make sure there is no red showing and they are cooked through.
- Remove from oil using a slotted spoon and place kabobs on a plate with paper towelling to drain.
- Serve hot or cold with yogurt sauce.
- YOGURT SAUCE: In a mixing bowl, mix yogurt with salt, finely chopped Jalapeno pepper and chopped fresh parsley until blended.
- Deep fried dried onions are available in most East Indian grocery shops; these are preferred.
- They are also available in cans at most large grocery stores.