Traditionally chapli kebab is made from beef and fried in beef fat. As I don’t eat beef, I make this with lamb and fry it in ghee. The good news is that you don’t need a lot of ghee for this dish since lamb renders its own fat. The result is a juicy, tasty dish that you can eat with a side salad, with pita or Naan, in a wrap or just on its own. @sarchakra
- 400 grams Lamb mince
- 2 Deseeded and chopped Tomatoes
- 4 finely chopped Green chilies
- 1 tbsp Black peppercorns
- 1 tsp Red chili flakes
- 1 tbsp Turmeric
- 1 inch Cinnamon
- 2 Cloves
- 1 tsp Cumin seeds
- 1 Bay leaf
- 2 tsp Nutmeg
- 2 Cardamom
- 1 tbsp Coriander
- 1 tsp Pomegranate seeds powder
- 1 tsp crushed Carom seeds
- 1 tsp Red chili powder
- 4 tbsp finely chopped Cilantro
- beaten until smooth Egg
- 1 large finely chopped Onion
- 4 tbsp Dry roasted and cooled Chickpea flour
- 2 tbsp Ghee
- Spice Mix: Dry roast cinnamon, bay leaf, cardamom, clove, cumin, coriander. Cool and grind with nutmeg. Keep aside.
- Mix lamb with onions, tomatoes, egg, toasted chick pea flour and green chilies. Keep in the fridge for 30 mins or so.
- After 30 mins take lamb out of the fridge. Add salt, red chili powder, pomegranate seeds powder, crushed carom seeds, turmeric, black pepper and spice mix. Mix and make into flattened patties.
- Heat ghee. Fry the patties 4 at a time. Cook on both sides till done. Serve with lemon slices, onion slices, green chilies and cilantro.