Chapli Kebabs
Chapli kebabs are a beloved dish from South Asia, known for their crispy edges and juicy interior. This recipe makes 10-12 kebabs depending on the size!
Ingredients
- 750 g lamb mince
- 2 medium red onions finely chopped
- 2 large tomatoes finely chopped
- 2 green chilies finely chopped
- Large handful of coriander finely chopped
- 1 tablespoon coriander powder
- 3 tablespoons cumin powder
- 2 tablespoons Shaan's Chapli Kebab Masala
- 1/2 teaspoon black pepper
- 1 teaspoon ajwain seeds carom seeds
- 1 teaspoon anar dana dried pomegranate seeds
- 1.5 teaspoons chilli flakes
- 3 tablespoons flour
- 1.5 tablespoons ginger paste
- 1.5 tablespoons garlic paste
- 1 teaspoon salt
- 1 egg
- Oil for shallow frying
Instructions
- Prepare the Vegetables – Begin by finely chopping the onions, tomatoes, green chilies, and coriander.
- Remove Excess Moisture – Place the chopped onions in a clean kitchen towel or between your hands and squeeze out excess moisture to prevent the kebabs from becoming too soft.
- Mix the Ingredients – In a large mixing bowl, combine the lamb mince, chopped vegetables, all the spices, flour, ginger paste, garlic paste, salt, and egg.
- Knead the Mixture – Using your hands, mix everything thoroughly for 3-4 minutes until well combined.
- Shape the Kebabs – Take a portion of the mixture, roll it into a ball, then flatten it into a patty.
- Fry to Perfection – Heat oil in a pan over medium heat. Shallow fry the kebabs for 3-4 minutes on each side, or until they develop a dark golden crust.
- Serve and Enjoy – Enjoy your chapli kebabs hot with naan, green chutney, or a fresh salad.