Servings : Serves 3-4
Mishkaki basically is a Swahili word which stands for skewers of BBQ’d or grilled tender melt-in-your-mouth cubes of boneless meat. This recipe is for mishkaki made from cubes of the most tender cuts of beef (fillet), the only twist is that instead of using dry heat to cook/grill the beef cubes (as mishkaki are normally made), they are simmered over a gentle flame in a covered pot until the meat is done. This results in the moistest, tenderest and most flavourful cubes of beef imaginable!!
The dish can be served with a side of fries, salad and naan or parathas, or over a plate of rice. Leftovers can be shredded and used in buns as a filling or as a topping for pizza.
- 1 kg cubed beef fillet/tender cut
- 2 tsp. freshly ground coriander powder
- 2 tbsp. freshly ground cumin powder
- 2 tbsp. fresh yoghurt
- 1 tbsp. tomato paste/puree
- 4 tbsp. uncooked tamarind sauce (simply soak some fresh tamarind in water, squeeze out the seeds and strings and then measure out the amount needed)
- 1 tsp. salt
- 1/2 tsp. turmeric powder
- 1 tbsp. garlic paste
- 1/2 tsp. ginger paste
- juice of 1 lemon
- 1 tsp. red chilli powder
- 1 chopped green or red chilli (optional)
- 2 cups water
Mix all the ingredients except for the water. You can set this in the fridge to marinate for about an hour or just proceed with the cooking. Marination for this recipe is optional.
When ready to cook, pour the meat and marinade into a pan. Add the 2 cups of water. Cover the pan with a tight-fitting lid and turn on the heat, setting it on low. Leave the meat to simmer gently for about an hour. You can open once during the cooking time to check on the meat if you like, but it normally takes an hour or more to cook to achieve melt-in-your-mouth results. Be sure to keep the heat on low at all times, do not be tempted to increase it or rush the cooking. The slow cooking is what will give you best results for this recipe.
When completely done, check and see if you want to dry off any excess moisture. I normally like to leave some gravy in there to drizzle over the fries. Adjust salt and spice to your taste. Light a coal and place it on a piece of foil in the middle of the pan. Drizzle a few drops of oil on it, which will make it instantly begin to smoke. Cover the pan and let the smoke envelope the mishkaki cubes so they acquire a lovely BBQ aroma. Leave this for about 2 minutes, then open the pan and discard the foil and coal. Give it a mix and your dish is ready for serving!
Assalam,hw r u,i just love ur recipe n it’s just mashaallah;
When i try it 1st time it’s prfect.THANK U SOOOO MUCH
Ur all recipe’s nt only this.i wl try it .
In tanzania mishkaki is usually served with a yellow mango chutney . Do u have the recipe for this .
The foil should be opened right?
Yes, you need the smoke to come out.
Sorry not sure which chutney that is dear. 🙁
Can i serve this dish with sandan?
Sorry what is sandan?
Assalamo alaikum fawzia ,m really big fan of u ,always dua for u but never wrote any comments ,just like “suraj ko chirag dikhana” all the words r worthless for ur “tarrif” .all the recipe comes out golden in taste n looks . I want to know in this recipe no oil needed? Wassalam ,live long love life ……
W/Salaam and thank you. Yes the recipe requires no oil at all. 🙂
i made this dish yesterday it
i made this dish yesterday it turn out really good my hubby love it too, i served it with tamarind spicy chutney, love your all recipes 🙂
Assalamualaikum wonderful recipes that turn out really good. Jazakillah khair for your efforts Fauzia.
In their recipe, can v substitute tamarind with lemon juice or just totally skip it?
W/Salaam, for this recipe the
W/Salaam, for this recipe the tamarind gives the dish a certain unique flavour that you would not get with lemon juice. I would recommend to use the tamarind for this recipe.
Hi..can i pressure cook the meat following your recipe?
With this recipe we use fillet meat which is normally very tender to begin with. Pressure cooking may end up making it very tender and not hold shape. Simmering it gently for a longer time helps the flavours develop and the results will be much better for this particular recipe.