1 tsp ground black pepper
1 tsp ground cumin
1 tsp curry powder
1 green chilies (optional)
1 and a half to 2 lbs keema
1/3 cup water (a third cup water)
6 tbsp bread crumbs
In a blender, add everything except keema and breadcrumbs.
Blend until smooth, then add the mixture to the keema.
Then add the breadcrumbs and mix well.
The mixture should not be dry but if you feel that the mixture is wet then add some more breadcrumbs.
Shape the keema mixture into kebab shape.
Now place a pan on a medium heat stove and add oil to the pan.
Once the oil is hot, add the kebabs. Cover the kebabs and let them cook but check on them every once in a while.
Once one side is cooked flip the kebabs to the other side, cover and let the other side cook as well.
You also need a piece of hot charcoal.
You need something to hold the hot charcoal ( I just used a cup that I covered with aluminium foil, I let the hot charcoal sit on the foil)
Now place the foiled cup with the charcoal in the middle of a wide pot.
Check on the kebabs, if they are ready, if they are cook them on high heat for a few minutes this will help them crisp up a bit, since we cooked them covered they will be a little bit soft but cooking them uncovered on high heat for a few minutes will help them get crispy.
Now place the kebabs around the cup in the pot and then add one or two drops of vegetable oil on the hot charcoal to give out some smoke. Immediately cover the pot to keep the smoke in the pot. This process give the kebabs a nice bbq smell without being barbecued.
When the smoke has reduced, you can remove the lid and take out the kebabs.
The kebabs are now ready to be served.
Serve them with ukwaju and salad on the side.