Chapli Kebabs
Chapli Kebabs are a traditional Pakistani minced meat delicacy known for their spicy, aromatic flavor and crispy texture. Made primarily with ground beef or lamb, these kebabs are flavored with a blend of spices, herbs, and pomegranate seeds, then shallow-fried to perfection.
Ingredients
- 500 gramsground beef or lamb
preferably with some fat content for juiciness
- 1 mediumonion
finely chopped
- 1 mediumtomato
finely chopped
- 2 piecesgreen chilies
finely chopped
- 15 gramscoriander leaves
finely chopped
- 10 gramsmint leaves
finely chopped
- 1 tablespoonpomegranate seeds (anardana)
- 1 teaspooncumin seeds
lightly crushed
- 0 ½ teaspoonred chili flakes
- 0 ½ teaspoonblack pepper
freshly ground
- 1 teaspoongaram masala powder
- 2 tablespoonscornmeal or gram flour
to bind the mixture
- 1 teaspoonginger
freshly grated
- 2 clovesgarlic
minced
- 1 ½ teaspoonssalt
- 1 largeeggs
- 4 tablespoonsvegetable oil
for frying
Instructions
In a large mixing bowl, combine the ground beef or lamb with finely chopped onion, tomato, green chilies, coriander leaves, and mint leaves.
Add the pomegranate seeds, lightly crushed cumin seeds, red chili flakes, freshly ground black pepper, garam masala powder, freshly grated ginger, minced garlic, and salt to the meat mixture.
Mix the ingredients thoroughly with your hands or a spoon to evenly distribute the spices and herbs.
Add the cornmeal or gram flour and the egg to the mixture to help bind it all together. Mix again until the mixture holds together well.
Shape the mixture into flat, round patties about 1 cm thick and roughly 8-10 cm in diameter.
Heat the vegetable oil in a frying pan over medium heat. Once hot, carefully add the kebabs in batches, making sure not to overcrowd the pan.
Fry each side for about 3-4 minutes until the kebabs are golden brown and cooked through. Adjust the heat if needed to avoid burning.
Remove the cooked kebabs from the pan and drain on paper towels to remove excess oil.
