Mtuzi wa Kababu
Mtuzi Wa Kababu:
1 and a half pounds keema
5 tbsp breadcrumbs
1/2 tsp ground cumin
1/2 tsp ground black pepper
1/4 tsp red chili flakes
1/2 tsp ground mixed spices
1 tbsp ginger/garlic paste
Mix all the ingredients well, then form into kabab balls.
Take a frying pan and add some oil to it, then place the kabab balls and cook them on medium heat. Cover the frying pan.
Once one side is crispy coated, gently flip the kabab balls to the other side and cover..At this point you can reduce the heat to medium low. Continue cooking until the kabab balls are fully cooked, then remove them from the stove and keep them aside.
For the curry:
1 jar (640 ml) pasta sauce
1 tsp garlic powder
2 tbsp dried onion flakes
A half to a teaspoon of ground mixed spices
1/2 tsp cumin powder
3 tbsp chili garlic sauce
1/4 tsp red chili powder
In a pot, add the oil and cook the pasta sauce for a few minutes.
Then add the spices except for the coriander and the dried parsley..
Cover and continue cooking for a few minutes, next add the kabab balls and cover the pot.
Let the curry cook until the sauce has reduced to your liking and all the ingredients are well cooked..If you want you can add some lemon juice to the sauce.Turn the stove off, taste for salt and add the dried parsley and coriander..
Serve with pasta, rice or chapati..