Marvelous kebabs

When I came across this recipe, I took one look at the picture and thought I would never ever make it. Mainly because I already make tin fish that contains boiled eggs in now I was going to main kebabs that also had boiled eggs in. What is the world coming to when everyone knows how much boiled eggs and I do not get along!!!

I bought a whole lot of greens that I recently discovered could be frozen which is just up my street, with the lockdown, I am buying things that keep well in the freezer so that when I need then I don’t have to go out to buy, they are right there tucked away snuggle in a freezer proof baggie just waiting for me to use them.

While trying to force two bags of baby beetroot into the freezer the mince packets keep falling out and the harder I tried to force the mince back in the harder it kept pushing back till I eventually gave in. That was just too much work for a kilogram of mince, I mean hello, I broke out into a sweat and I had physical activity.

Anyway I decided to try out this recipe seeing as I needed to make something with the mince ASAP before it went off, I gave it and stuck to the recipe by including the boiled eggs.

Again I don’t think this recipe liked me that much. I cut up everything and then got to mixing the meatballs, I had just finished using the last bits of mince in the dish to make the last massive meatballs when I went to the sink to put the dirty dish in and there sitting on the draining board was the chopped up onions that I had forgotten to put in. I was beside myself and I was seriously contemplating throwing the onions away and pretending that I had already put them in or that the recipe didn’t need onions…but my conscious got the better of me and I landed up breaking up all the meatballs and mixing in the onions and reshaping them. I thought they would be fun to be made big on purpose, my dad was unimpressed.

He did give me lecture on if you frying meatballs  you make them big like these but if your adding them to a curry you make them smaller and so on and so on. What I liked about this was that I got enough meatballs that I could use half in this curry and put the others in a freezer proof container and popped them into the freezer for a rainy day.

I enjoyed this curry boiled eggs and all, the gravy covered up the eggs so as long as I could not see them, I was okay and I did mash the living day lights out of them before I ate those sneaky eggs. My dad kept telling me the gravy was too dry but I kept reminding him that the last time I made the gravy watery he wanted dry so he needs to make up his mind because I won’t cook curry again and see how he likes that.

Served with thick slices of buttered white bread, what more could you ask for?

The original recipe asked for chicken mince, but I had beef mince so I just substituted. No biggie.

Ingredients for the kebab:

  • 1kg x mince.
  • 4 x green chillies, finely chopped.
  • 1 x tsp turmeric powder.
  • 2 x tsp chilli powder.
  • 1 x onion, finely chopped.
  • 2 x tsp garam masala.
  • 3 x tsp cumin powder.
  • 4 x tsp dhania powder.
  • Pinch of clove powder.
  • 1 ½ x tsp cardamom powder.
  • 1 x tsp cinnamon powder.
  • 3 x slices white bread, soaked in milk and then drained.
  • 1 x tsp white pepper.
  • Salt to taste.

Ingredients for the curry:

  • 1 x onion, finely chopped.
  • 4 x tbsp. olive oil.
  • A few curry leaves.
  • 1 x tin crushed tomatoes, liquidized.
  • 1 x tsp ginger garlic paste.
  • 3 x tsp chili powder.
  • Salt to taste.
  • 1 x tsp coriander powder.
  • 1 x tsp cumin powder.
  • ½ x cup water.
  • 4 x hard boiled eggs, halved.
  • Fresh coriander to garnish.


  • In a bowl, mix together the ingredients for the kebabs.
  • Shape into balls and pop into the fridge while you make the gravy.
  • Heat oil in a pot.
  • Add the onions, curry leaves and salt.
  • Saute till the onions are soft.
  • Add the tomatoes, cover and cook till it has released all its water.
  • Add the spices, ginger garlic paste and give it all a good stir.
  • Add the water and mix.
  • Allow the mixture to come to the boil.
  • Add the kebabs, cover and cook for about 10 minutes, turning the kebabs over after 5 minutes.
  • Add more water if the gravy has become too thick.
  • Add in the egg halves, cover and cook for another 5 minutes before garnishing with fresh coriander.

Tell me what you think of this recipe