Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Beef tikkas
Serves SERVES 4-6 Starters and mains
Ingredients
- For the beef
- 900g rump steak, cut into 3cm cubes
- bamboo skewers pre-soaked in warm water, or metal skewers
For the first marinade
- 1tbsp grated root ginger
- 1tbsp grated garlic
- 1-2tsp freshly ground black pepper
- juice of 1 lemon
- 1tsp salt
For the second marinade
- 1tsp cumin seeds
- 1tsp fennel seeds
- 120ml vegetable oil, plus 1tbsp
- 1 large onion, thinly sliced
- 1 medium onion, chopped
- 4-6tbsp yoghurt
- 3tbsp mustard oil
- 1tbsp ground almonds
- 2-3 green chillies, deseeded if you like, roughly chopped
- 1tsp ground coriander
- ½tsp garam masala
Method
Put the beef in a mixing bowl and add all the ingredients for the first marinade. Mix, cover and refrigerate for 2 hours.
To make the second marinade meanwhile, put the cumin and fennel seeds in a small frying pan, place over a medium heat and stir until they smell aromatic. Grind to a powder in a pestle and mortar.
Pour the 120ml of vegetable oil into a pan and set over a mediumhigh heat. Once the oil is hot, add the large, sliced onion and fry until golden brown. Remove with a slotted spoon and drain on kitchen paper, reserving the rest of the oil.
Put the fried onions, chopped raw onion, yoghurt, mustard oil, remaining 1tbsp vegetable oil, almonds, chillies, coriander, garam masala, roast and ground cumin and fennel seeds with some sea salt into a blender and blend to a very smooth paste.
Remove the marinated beef from the fridge and uncover. Pour the blended second marinade on to the beef and combine thoroughly. Cover and refrigerate for a further 2-4 hours.
When the beef is ready to cook, bring it to room temperature. Thread the pieces gently through the middle on to the skewers and cook – either under a hot grill or on a barbecue – basting regularly with the reserved oil to brown the meat evenly. Two minutes on each side will be enough for rare meat.
Advertisement