Recipe: Indian Style Beef Kebabs with Cilantro Sauce

I would suggest you try this idea until you find the recipe:

Any amount of cube beef you want (1 to 2 lbs).
Marinate beef 8 hours or more in:
1/4 cup Patak's Origina Mild Curry Paste (Patak products can be found unpscale food markets)
1 cup non-fat yogurt, Nancy's is the best.

Grill, bake or crock you beef the way you want.

Serve with Dhania chutney (Coriander Chutney):
1 small bunch (3 1/2 to 4 oz ) fresh coriander (cilantro)
1/4 cup onion, coarsely chopped
1/4 tsp cumin seeds
1 to 2 green chilies (I like it slightly hotter)
1 tsp sale
3 tbsp lemon juice

Clean coriander of any discolored leaves and stems. Cut about 1 inch from the tips of the stems. Leave the rest of the stems intact. It is often full of sand so wash thoroughly in 2-3 changes of water.

Place onion, cumin seeds, green chilies salt, lemon juice and coriander in a blender jar and grind to a smooth paste. Serve immediately or cover and refrigerate until ready to serve.

Good for two weeks in the refrigerator but may darken. If you want you can freeze for future use and it will stay a nice green.

Dhania Chutney (Coriander Chutney) from: Lite and Luscious Cuisine of India by Madhu Gadia