Chapli kebab is a savory and piquant meat cake that hails from the gastronomic legacies of Pakistan and Afghanistan. Celebrated for its unique savor and consistency, it is customarily composed of minced beef or lamb amalgamated with an amalgam of fragrant seasonings and botanicals. Central constituents commonly encompass onions, tomatoes, serranos, cilantro, caraway, anardana, and novel foliage like cilantro and spearmint. This concoction is molded into lean, circular patties and pan-fried until they’re crisped and bronzed. Chapli kebabs are typically savored as a primal course, paired with flatbread, pilaf, or as an element of an ample repast with complements such as yogurt dip, greens, and relishes.
Ingredients:
500g minced beef or lamb
1 sizable onion, meticulously minced
2 tomatoes, meticulously minced
2 serranos, meticulously minced
1/4 cup cilantro, snipped
1/4 cup spearmint, snipped
2 teaspoons crushed coriander seeds
1 teaspoon crushed caraway seeds
1 teaspoon red chili flakes
1 teaspoon garam masala
1 teaspoon anardana, pulverized (optional)
1 tablespoon paste of ginger and garlic
1 egg
2 tablespoons chickpea powder (besan)
Salt, as preferred
Cooking oil for frying
In a capacious vessel, blend the minced meat, diced onions, tomatoes, serranos, cilantro, and spearmint.
Incorporate the pulverized coriander seeds, caraway seeds, chili flakes, garam masala, anardana (should you opt for it), and the ginger-garlic paste.
Amalgamate earnestly to ensure uniformity of all ingredients.
Solidify the Combination:
Introduce the egg and chickpea powder into the amalgamation. The egg will aid in cementing the components, whereas the chickpea powder contributes to the texture.
Season with your preferred amount of salt.
Stir the amalgamation until it achieves uniformity and cohesiveness to be shaped into patties.
Mold the Kebabs:
Grasp a segment of the amalgamation and flatten into a discoid meat-cake. Delicately press the cake to certify its form holds.
Proceed with the remnant amalgamation to create additional patties.
Pan-Fry the Kebabs:
Set a sizeable skillet over intermediate flame and pour in the cooking oil.
Once heated, gingerly place the meat-cakes in the skillet, taking care to avoid congestion.
Pan-fry the kebabs for approximately 3-4 minutes each flank, or until they exhibit a bronzed hue and are thoroughly cooked.
Lift the kebabs from the skillet and let them drain on absorbent towels to expel surplus cooking oil.
Present the Chapli Kebabs warm, accompanied with flatbread, pilaf, or within an extensive meal with sides like yogurt dip, greens, and relishes.
Relish the succulent and fragrant Chapli Kebabs!
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Credit: YouTube/Easy Recipes
