Sirloin Skewers with Roasted Potatoes
- Ginger Masala
- 2 tablespoons ground ginger
- 2 tablespoons ground coriander
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon ground cardamom
- 1 teaspoon ground fennel
- Roasted Potatoes
- 1 pound of baby red potatoes, cut in halves
- 5 cups water
- 2 tablespoons grapeseed oil
- 1 tablespoon chopped fresh ginger
- 1 teaspoon coriander seeds
- Pinch salt and freshly ground black pepper
Preheat a grill to medium-high.
Combine the fenugreek leaves, ginger masala, salt, and pepper in a large bowl and then add the steak cubes. Mix well until all the pieces are well coated and then thread them onto the skewers. Oil the grill lightly and then place the skewers onto it, cooking them and turning them until they are cooked to desired doneness, about 4 minutes for medium-rare or 6 minutes for well done.
To make ginger masala:
Mix the ground ginger, ground coriander, turmeric, paprika, ground cardamom, and fennel together and store in an air-tight jar.
Yield: about 1/2 cup
To make roasted potatoes:
Put the potatoes in a large saucepan and cover with water. Bring to a boil and cook until they are nearly done, about 8 to 10 minutes. Drain and reserve the potatoes.
Heat the oil in a skillet large enough to hold the potatoes. Add the ginger and cook for 15 seconds. Add the coriander seeds, crushing them with your hands as you add them and then add the salt and pepper. Add the reserved potatoes, stirring to coat them with the oil and spices and continue to cook until they are golden brown and fully cooked, about 4 minutes. Serve with Sirloin Skewers.