Ground Meat Rolls In Spicy Buttermilk Sauce Recipes

EASY GROUND BEEF ROLL

Steps:

• FOR FILLING: Heat oil and fry bround beef until color changes. Add onion and garlic and saute for a few minutes. Season with salt, pepper and parsley.
• Add chutney and leave to cool slightly.
• FOR DOUGH: Sift flour, salt and sugar. Rub in margarine or butter and add cheese.
• Beat egg and milk, add dry ingredients, and mix to a soft dough.
• Roll out into into a 20cm x 30cm rectangle. Spoon meat evenly onto dough, roll up like a swiss roll and place on a greased baking tray. Make a few incisions in the roll and brush with beaten egg or milk.
• Bake in pre-heated oven at 180C or 350F for 40-50 minutes or until browned.
• TIP: If you wish, you could slice the roll before cooking and freeze the slices. Cook when needed.

GROUND MEAT ROLLS IN SPICY BUTTERMILK SAUCE

Steps:

• 1. Place the meat in a large bowl and mix in the coriander, cumin, ground ginger, 1 teaspoon garam masala, cayenne pepper, cilantro, minced fresh ginger, oil, and 1/2 cup yogurt. Cover and marinate about 1 hour. 2. With lightly moistened clean fingers, divide the meat mixture into 16 portions and lightly press each portion in the palm of your hand to make ragged rolls, each about 1 inch thick and 2 1/2 inches long. Refrigerate until ready to use, at least 30 minutes.3. In a blender, blend together 2 cups water, the remaining 1/2 cup yogurt, sliced fresh ginger, garlic, green chili peppers, cloves, cinnamon, asafoetida, and salt to make a spicy buttermilk.4. Heat the ghee in a large nonstick skillet over medium-high heat and cook the onion, stirring, until browned, about 7 minutes. Add the cumin and poppy seeds they should sizzle upon contact with the hot oil. Quickly add the coconut and fennel seeds and stir until fragrant, about 2 minutes.5. Add the spicy buttermilk and bring to a quick boil over high heat. Remove from the heat and add the kofta rolls in a single layer, making sure that they do not touch or overlap. Boil again, shaking the pan, until the buttermilk is absorbed, the kofta rolls are well-browned, and the sauce is very thick, 15 to 20 minutes. Transfer to a serving dish, sprinkle the garam masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.