Chapli Kebab

Ingredients

• 500g ground beef (20% fat)
• 1 tsp coriander seeds, toasted and crushed
• 1 tsp cumin seeds, toasted and crushed
• 2 tbsp dried pomegranate seeds (anardana), crushed
• 1 onion, finely chopped
• 2 tomatoes, finely chopped
• 2 green chilies, finely chopped
• 1/4 cup chopped cilantro
• 1 egg
• 3 tbsp gram flour (besan), toasted
• 1 tsp salt
• 1/2 tsp black pepper
• Vegetable oil, for frying
• Tomato slices, for topping
• Yogurt and naan, to serve

Before you cook

• Toast the coriander and cumin seeds in a dry pan for 1 minute, then crush them coarsely.
• Toast the gram flour in a dry pan for 4 minutes, until it deepens in color.
• Crush the dried pomegranate seeds coarsely.
• Finely chop the onion, tomatoes, chilies and cilantro.

Steps

1. Combine the ground beef, crushed coriander and cumin, crushed pomegranate seeds, onion, tomatoes, chilies and cilantro in a large bowl.
2. Crack in the egg and add the toasted gram flour, salt and pepper.
3. Mix everything together with your hands until evenly combined.
4. Cover the bowl and refrigerate the mixture for 15 minutes.
5. Divide the mixture into 8 portions.
6. Flatten each portion into a thin, wide patty about 1cm thick.
7. Press a tomato slice onto the top of each patty.
8. Heat 1cm of oil in a large skillet over medium heat.
9. Fry the patties in batches for 4 minutes per side, until deep brown and cooked through.
10. Drain the kebabs on paper towels.
11. Serve hot with yogurt and naan.