Durban Style Mince Kebabs in Tomato Chutney

If you’re a chili head like most Durbanites, you know there’s no going back to bland tasteless meals that lacks a punch and that ability to set your mouth ablaze in a very satisfying way. You know you want something that will satisfy that curry craving and won’t take several hours to prepare. Here is my recipe for a quick satisfying meal that can be eaten with rice, “shop” bread or rolled in a roti. Almost as famous as the Bunny Chow, a Kebab and Roti Wrap can be found in most take-away or dine in cafes in Durban. 

Ingredients for Kebabs

2 pounds ground lamb which is traditional but beef or pork is just as tasty

Half medium onion finely diced

3 green chilli finely chopped

Handful of chopped cilantro

1 tsp ground cumin

1 tsp mixed masala

1 tsp ginger and garlic paste

1 tsp salt

Mix everything together well and form into 1 and half inch size meatballs.

Heat a non-stick pan with enough oil to coat the surface and brown meatballs on all sides….they don’t have to cook all the way through. Do them in batches if you have to. It’s a quick process. You don’t want to scorch the oil cos we’re making the chutney in the same pan and same oil. You can always add more oil if you need. I usually have a big enough pan to brown all of them at the same time.

Chutney

Half medium onion diced

2 cloves garlic chopped

1 tsp cumin seeds

Quarter tsp turmeric

1 tsp Masala

Salt, pinch of sugar and splash of vinegar to taste.

5 chopped tomatoes

Add everything to the meatballs in the pan except tomatoes and fry lightly. Add tomatoes and cook till it breaks down. Adjust seasoning and garnish with cilantro. 

If this doesn't doesn't hit that chili head nerve, then you have to take that trip down to the southern hemisphere to that city called Durbs by the sea!