Beef Cubes with a Tamarind-Mint Sauce

Gosht Kebab Aur Pudhinay Ki Chutney

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

This wickedly hot appetizer can throw its eaters for a loop if they are not adequately warned. The effect of the chiles will linger on the palate for minutes, but it’s nothing a cold beer won’t take care of.


For the kebabs

  • ½ cup plain yogurt
  • 6 to 8 green Thai, cayenne, or serrano chiles, to taste, stems


  1. To make the marinade, pour the yogurt into a blender jar. Add the chiles, garlic, and ginger, and puree, scraping the inside of the jar as needed, to make a smooth paste. Place the beef in a bowl and pour the marinade over it. Stir in the ground chiles, salt, turmeric, and cloves. Refrigerate, covered, for at least 1 hour or overnight, to allow the meat to absorb the flavor