Name: Chapli Kabaabs/Peshawari Kabaabs.. recipe by Zeenath Fathima at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: Lamb mince 500 gm; Ginger garlic paste 1 tbsp; Salt 1 tsp; RED CHILLI POWDER 1 TBSP; Green chillies chopped finely 2 tbsp; Coriander seeds roasted and crushed 2 tbsp; Tomatoes sliced thinly or chopped 2; Mint leaves chopped 1/4th cup; Coriander leaves chopped 1/4th cup; Onion chopped 1; Pomegranate seeds crushed 1 tbsp; Maize flour 2 tbsp; Scrambled eggs 2; Lemon wedges to serve as desired

ABOUT Chapli Kabaabs/Peshawari Kabaabs.. RECIPE

Chapli Kabaab is a Pashtun style Kabaab made either from ground lamb or beef mince. These are utterly delicious and moist, served with some raita and lemon wedges. As it originates in Peshawar in North West Pakistan, these are also called as Peshawari Kabaabs. These are a warming combination of crushed spices and the result are such spicy, tender, juicy and succulent kabaabs. Named after the heel of a woman's slipper, these kabaabs are easily made on stovetop. Infact these are more popular because of the way these are made.

Ingredients Serving: 6

Lamb mince 500 gm
Ginger garlic paste 1 tbsp
Salt 1 tsp
RED CHILLI POWDER 1 TBSP
Green chillies chopped finely 2 tbsp
Coriander seeds roasted and crushed 2 tbsp
Tomatoes sliced thinly or chopped 2
Mint leaves chopped 1/4th cup
Coriander leaves chopped 1/4th cup
Onion chopped 1
Pomegranate seeds crushed 1 tbsp
Maize flour 2 tbsp
Scrambled eggs 2
Lemon wedges to serve as desired

Instructions

Add onion, green onion, chillies, mint and coriander leaves to a grinder jar.
Blitz it just until mixed.
Add mince and blitz once more.
To this, add the rest of the ingredients including the maize flour and the scrambled eggs.
In a pan with a teaspoon of oil, break 2 eggs and make scrambled eggs before adding to the mince.
Set this aside for 15 minutes.
Meanwhile heat a pan or a heavy iron griddle.
Shape round or oval patties out of the mix.
Shallow fry in hot oil until done on both the sides.
Cover them while cooking so that they cook in their own juices.
Do not forget to squeeze some lemon juice before serving
Serve them hot with mint raita and naans.

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