Have you ever heard the expression that goes something like this: they are meat and potato people? Yeah, that sums up my married side of the family. Whether it’s gosht nu shaak, or pilau, where there is meat, there is bound to be a potato. These Steak and Potato Kebabs are a complete meal on a stick, a must have staple during iftar at my Maail’s and were only made during Ramadan at her place.

 At the start of Ramadan, my MaaIL would buy a brand new wood stick broom just for these kababs. I was usually tasked with making the skewers, which were fashioned out of the stick ‘fagiyo”(stick broom) taking one strand at a time, and using a sharp knife, I would shave off the thin frond-like edge, smooth the surface and fashion a homemade wooden skewer/ or “sari” not to be mistaken for a “saree” which is a piece of clothing.  Hence her reference to the name of the dish- “Sari waro gosht”- “meat on sticks”.  

 Once the skewers were formed, I would skewer the potatoes and meat and keep them ready for her to fry before iftar.   I, on the other hand, only need to feel the temperatures drop, before frying a batch of these on cool winter evening – you see, we also are a big meat and potatoes family.

Ingredients:

• 1.2 lbs./1kg meat cubes cut into 2cm cubes-  beef sirloin/filet mignon or other tender meat is best and what my MaaIL used, I use chicken breast.
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 tablespoon green chili paste
• 1 tablespoon tomato paste
• 1/2 cup chopped cilantro
• 1/2 plain yoghurt
• 1-cup water
• 1 teaspoon salt or to taste
• 1 lb. small red potatoes or peeled and cubed potatoes -estimate 1 skewer holding 3 pieces of potato and 2 pieces of meat.

Extra Ingredients Needed:

• 2 eggs well whisked
• 1/2 cup mix of 1/4 white flour ¼ cup corn flour/cornstarch
• pinch of salt, black pepper and red chili powder
• oil for deep frying
• Bamboo sticks (4 or 5 inch)

Method:

1. Cook the meat in a pressure cooker or stovetop with all the ingredients except the potatoes for 8 minutes.  My MaaIl used to make the “Lili Chatni” which is the ginger/garlic/green chili and cilantro paste and add it to the water- you can do this or add everything separately.   
2. Depending on the pressure cooker / Instant Pot you use, the meat should be just cooked enough not at the breaking point.  In addition, you should still have some gravy left.
3. If the meat is very tender, then remove it with a slotted spoon and set aside, if it is still firm, then add the potato cubes, give it a stir and cook the potatoes for 6-7 minutes before it reaches the fork tender stage. *if it’s easier then boil the potatoes separately and then coat them with the gravy.
4. Thread the bamboo skewer with a piece of potato, then steak, potato, steak, potato alternatively ( 3 pieces potatoes x 2 pieces steak) Repeat with remaining meat and potatoes.
5. Lightly beat the eggs with a pinch of salt, pepper and red chili powder.
6. Take the 1/2 cup plain flour/cornstarch and mix it with the remaining or 1/4 cup gravy from the boiled meat and potatoes to create a thick paste. Rub this paste all over the prepared meat and potatoes sticks.
7. Dip the steak and chicken skewers into the beaten egg and then shallow fry on medium heat, for about 1 minute or less on each side.
8. Drain on a wire rack/paper towels
9. Serve room temperature with coconut chutney or a green chutney.