4 Serves
100 Mins
Combine all spices in a small bowl and divide the mixture into two equal portions.
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KenyanVitamin E
3 mg / 15 mgVitamin K
22 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
75 µg / 400 µgCalcium
173 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
70 mg / 420 mgPhosphorus
340 mg / 1,250 mgPotassium
809 mg / 4,700 mgSodium
247 mg / 2,300 mgZinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
27 µg / 55 µgFiber
5 g / 28 gSugar
9 g / 50 gSaturated Fat
8 g / 20 gCholesterol
74 mg / 300 mgCaffeine
0 mgNet Carbs
32 gAlcohol
0 g
Heat the cooking oil in a frying pan over medium heat and fry the onions until they are golden brown. Remove the onions with a slotted spoon, let them cool, and then grind them into a paste.
In a mixing bowl, combine the ground beef with half of the ground onion paste, half of the spice blend, and half of the yogurt. Knead the mixture thoroughly and shape it into small meatballs.
In the same frying pan with the remaining oil, add the rest of the onion paste, yogurt, spices, minced garlic, and ginger. Sauté the mixture for 2 to 3 minutes until fragrant.
Pour in the water and bring the gravy to a simmer over medium heat for 10 minutes. Gently add the meatballs to the pan and continue to cook on low heat until the meat is tender and the gravy has thickened, approximately 45 to 60 minutes.
Garnish the finished dish with fresh cilantro leaves and serve hot with naan bread.
14
g52
g8
g
British
Scottish