Ingredients
- 2 cinnamon sticks, crumbled
- 6 cardamom pods, crushed
- ½ tsp cumin seeds
- 1 Tbsp sweet paprika
- 2 tsp garam masala
- 500g beef mince
- 2 egg yolks
- sea salt flakes and freshly-ground black pepper
- 1 Tbsp sesame oil
- 4 dried chillies
- 1 cup grated coconut
- 3 eschalots, chopped
- finely grated zest and juice of 2 limes
- cooking oil spray
- herb salad, roti (gluten free or regular) and coconut cream, to serve
Instructions
Preparation time: 20 minutes
Cooking time: 20 minutes
Serves: 4
1 Combine the cinnamon, cardamom and cumin seeds in a pan and toast over a moderate heat until darkened. Transfer to a mortar and pound to make a powder. Mix with the paprika and garam masala. Add to the mince and yolks, season with salt and pepper, then knead well to combine. Set aside.
2 Grind the chillies in a mortar until powdery, then sieve to remove the seeds. Return the chilli to the mortar with the coconut and eschalots, then pound until well-combined. Mix in the lime zest and season with salt and pepper.
3 Divide the beef mixture into eight pieces and form each onto a skewer. Sprinkle with cooking oil then cook on a hot barbecue grill for 10 minutes, turning several times, until firm. Drizzle with lime juice from time to time. Serve with the sambal, herb salad, roti and coconut cream.