Indian barbecue skewers taste delicious in the heat.
800 g veal tenderloin cut into strips
4 dl yoghurt
2 tablespoons ginger
2 teaspoons chili powder, or less if you do not want it too strong
2 teaspoons cinnamon
2 ts rubber
2 teaspoons cardamom
salt and pepper
4 tablespoons lemon juice
2 teaspoons turmeric
Finely chop onion and ginger, crush cloves to powder in a mortar and mix well with cinnamon, cardamom, salt, pepper, lemon juice, turmeric and yogurt. Add the strips of meat and turn well. Feel free to leave it overnight, if you have time.
Put on disposable gloves and place the meat on a skewer. Take care of the rest of the marinade, since it will be used in the sauce.
Fry the meat for approx. 4 minutes on a grill. Remember to brush the grill with oil.
They can also be made in the oven at 220 degrees, for approx. 10 minutes.
For the sauce, melt 2 tablespoons ghee (or butter) in a saucepan. Add 2 shredded onions and fry it until golden, soft and slightly caramelized. Add 2 cloves garlic, 1.5 teaspoons grated ginger, 1.5 tablespoons garam masala, 2 tablespoons paprika powder and 1 teaspoon chili powder. Let it simmer for a minute while stirring.
Add 1 can of chopped tomatoes (preferably Mutti), the rest of the marinade and 1 finely chopped chili and simmer for 10 minutes. Add 3 dl yoghurt and simmer the sauce for 20 minutes. Season with salt and possibly. sugar.
Served with rice, chutney and naan bread. It also tastes good with pappadums, which are bought almost ready-made in the store and only fried in a little oil.