Chapli kebab

Ingredients

Quantities for 4 servings.

• 600 g Minced beef, fatty
• 60 g Cornmeal
• 2 piece Tomatoes, finely diced
• 1 piece Onion, finely chopped
• 2 tbsp Coriander seeds, coarsely crushed
• 1 tbsp Dried pomegranate seeds
• 3 piece Green chillies
• 1 piece Egg
• 8 sprig Coriander leaf
• 120 g Ghee for frying
• to taste Salt

Method

1. Mix the mince with the cornmeal, egg, onion, chilli, coriander leaf, crushed coriander seed, pomegranate seeds and salt.
2. Fold in the tomatoes last so they do not weep too early, and chill the mixture for twenty minutes.
3. With wet hands shape flat patties twelve centimetres across and a centimetre thick.
4. Heat half a centimetre of ghee and fry them three or four minutes a side over medium heat, uncovered.
5. Serve with flatbread, onion rings and lemon. Traditionally an egg is broken over each patty in the pan.