Indian Kebabs

Ingredients

• 2 kg Tomatoes
• 1 kg Onions
• 2 tablespoons Tomato paste
• 1 tablespoon Salt
• half a teaspoon Black pepper
• half a teaspoon Seven-spice blend
• half a teaspoon Dried coriander
• 6 tablespoons Pomegranate molasses
• to taste Meat
• to taste Lamb tail fat
• as needed Hot water
• 2 tablespoons Ghee
• to taste Oil
• a pinch Pine nuts
• to taste Small onion for the kebab

Instructions

1. Score the skin of each tomato with a cross-shaped cut, then place the tomatoes in a bowl of hot water for approximately five minutes to make peeling easier.
2. Peel the tomatoes after removing them from the bowl of hot water.
3. Cut the onions into suitable pieces, then place them in a food processor and pulse them until slightly coarse, not very fine.
4. Cut the peeled tomatoes into rough pieces, then place them in a food processor and pulse them coarsely, leaving visible chunks.
5. Combine the chopped onions and chopped tomatoes.
6. Add the salt, black pepper, seven-spice blend, dried coriander, and tomato paste to the tomato and onion mixture in the bowl, then mix.
7. Add the pomegranate molasses to the tomato and onion mixture in the bowl, then mix and taste for salt at this stage.
8. Pour the tomato and onion mixture into an oven tray.
9. Distribute the lamb tail fat over the surface of the tomato and onion mixture in the oven tray before putting it into the oven.
10. Preheat the oven for a quarter of an hour at 200°C, with both top and bottom heat on.
11. Place the oven tray in the oven until the tomato and onion base is cooked and softens.
12. Season the meat in a bowl with salt and black pepper only; the chef notes that some people add a small onion and others do not.
13. Knead the seasoned meat well in the bowl.
14. Moisten your hand with a little water, then shape the meat into medium-sized, firm kebab pieces.
15. Remove the oven tray from the oven after its liquid has evaporated and the mixture has set, then stir it once in the tray.
16. Arrange the kebab pieces over the tomato and onion mixture in the oven tray.
17. Sprinkle a pinch of pine nuts over the kebabs in the oven tray, if available.
18. Return the oven tray to the oven with the top heat on only, until the kebabs are cooked.
19. Place the oven tray in the middle of the oven, slightly away from the heat, during the kebab-grilling stage.