India x United States

Seekh kebab meatloaf with tomato glaze

A seekh kebab that decided to lie down for dinner.

80 minTime

26 gProtein each

mediumSpice

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

307kcalsame

26 gproteinsame

2 gfibresame

80minutessame

Per serving, worked out from the ingredient table.

Minced mutton (goat mince, ground goat)700 g, fatty

Onion1 large, grated and squeezed

Ginger garlic paste1 tbsp

Green chilli3, finely chopped

Mint leavesa handful, chopped

Coriander leaves (cilantro)a big handful, chopped

Garam masala1½ tsp

Kashmiri chilli powder2 tsp, divided

Besan (chickpea flour, gram flour)2 tbsp, roasted

Breadcrumbs½ cup

Egg1

Salt2 tsp

Tomato ketchup (ketchup)⅓ cup

Jaggery1 tbsp

Vinegar2 tsp

Cumin powder (ground cumin)½ tsp

6 steps

1Heat the oven to 180°C. Roast the besan in a dry pan on low heat for 2 minutes.
2Mix the mince with the squeezed onion, ginger garlic paste, green chilli, mint, coriander, garam masala, 1 1/2 tsp chilli, besan, breadcrumbs, egg and salt. Knead 2 minutes.
3Press into a lined loaf tin or shape a loaf on a lined tray. Bake in the oven at 180°C for 40 minutes.
4Stir the ketchup, jaggery, vinegar, cumin and remaining chilli in a small pan on low heat for 2 minutes.
5Brush the glaze thickly over the loaf and bake 15 to 20 minutes more, until no pink remains in the centre.
6Rest 10 minutes before slicing thickly.

Serve it like this

Overlap two thick slices on a warm plate, glaze edge up, with a swoosh of mint chutney, a pile of onion rings and a lemon wedge.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.