Chapli Lamb Kebabs

Chapli Lamb Kebabs

These Chapli Lamb kebabs/patties are really simple tasty and quick to make.

Originate from Northern Pakistan with the word Chapli translating to flat.

Would originally have been made with Beef mince, but I’m using Lamb in this recipe

They also traditionally have a charred some say burnt outside due the higher fat content. For me this adds to the flavour.

This will make approx. 5-8 of large hand sized flat round Chapli kebabs (Depends how big your hands are too!).

If you want to make 1kg of Mince just approx. double up the ingredients below

 Ingredients

• 500g minced meat
  • (I used Lamb that had approx 20% fat content and got my butcher to put it through the mincer a couple of times
• 2 tbsp of gram flour or you can use wheat flour (toasted in a dry pan until brown)
• 1 onion, finely diced
• 1 medium tomatoes, all the seeds and insides removed, finely diced
• Chilli/Ginger/Garlic Paste
  • 4-6 cloves of garlic
  • 1 tbsp ginger
  • 2 green chillies
• 1.5 tbsp dried pomegranate seeds
• 1/2 tbsp dried fenugreek (kasoori methi)
• handful of coriander, chopped
• 1 egg
• Oil for frying

Spices

• Toast and then pound in a Pestle & Mortar or spice grinder
  • 3 tbsp coriander seeds
  • 1 tbsp cumin seeds
• ½ tsp Garam Masala (we use Maniben’s Family Garam Masala)
• 1 x tsp Turmeric
• 1/2 tsp of Red Chilli powder (Optional)
• 1 tsp black pepper
• 2-3 tsps of salt

 Other Stuff

• Large Mixing Bowl
• Large Frying pan
• Lemon for garnish and to squeeze over your kebabs when cooked

 Instructions

1. Start by toasting your Coriander & Cumin seeds in a heated dry pan and then coarsley grind in a pestel & mortar or spice grinder
2. Then toast your gram flour, stirring constantly, until you get the aromas coming through and it darkens in colour
3. Add all your ingredients into a large mixing bowl, except for your mince and oil. Give a good mix together
4. Now add your mince and mix together, best to use your hands for this
5. Form into flat round patties about the size of your hand. Cover and set aside in the fridge for a couple of hours if you have the time?
6. When ready, fry I a large frying pan on mediumish heat for 3-4 mins each side.
7. Serve hot with a good squeeze of lemon, yoghurt raita or coriander masala dip some fresh salad and a hot naan!

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