Beef "Ribbon" Kebab (Pasanda Kabab)

Beef "Ribbon" Kebab (Pasanda Kabab)
from Madhur Jaffrey's From Curries to Kebabs: Recipes from the Indian Spice Trail

Serves 4 to 6 as a main course, 8 to 12 as appetizer

1 medium onion, rings
1 medium onion, chopped
4 tablespoons yogurt
3 tablespoons mustard oil (or extra-virgin olive oil)
1 tablespoon blanched, slivered almonds
1 tablespoon peeled and finely chopped fresh ginger
2 cloves garlic, chopped
1-2 teaspoons salt
1 tablespoon cayenne pepper
1/2 teaspoon ground nutmeg
1/4 teaspoon mace
2 teaspoons ground coriander
2 1/2 pounds beef flank steak

Fry onion rings in 1/2 cup oil until medium-brown. Save oil and set aside.

Add browned onions, and all the rest of the ingredients (except beef) into blender and process into smooth paste to make the marinade.

Cut meat into 1/4-in slices across the grain. Marinate the beef slices, 2 to 6 hours.

Preheat broiler. Zigzag ribbons of meat onto skewers, as if you were forming "Elizabethan ruffles." Push ruffles tightly against each other. Brush all sides with oil used to brown the onion rings. Broil 5 inches from the broiler untl all sides are lightly browned.

Cilantro Chutney
from Madhur Jaffrey's From Curries to Kebabs: Recipes from the Indian Spice Trail

1 cup well-packed cilantro leaves
2-3 fresh hot green chilies, chopped
2 garlic cloves, chopped
salt to taste
1 tablespoon lemon juice
3 tablespoons water
1 cup plain yogurt

Add all ingredients except yogurt into a blender. Blend. Beat yogurt until smooth. Mix in blended mixture.