Chapli Kebab

Flat, crispy-edged beef kebabs with tomatoes and pomegranate seeds.

Ingredients

• 750 g beef mince
• 1 tomato, finely chopped
• 1 onion, finely chopped
• 2 green chillies, chopped
• 2 tbsp chapli kebab masala
• 1 tbsp anardana (dried pomegranate seeds), crushed
• 1 egg, beaten
• 2 tbsp cornflour
• 2 tbsp fresh coriander, chopped
• 1 tbsp fresh mint, chopped
• Salt to taste
• Oil for shallow frying

Instructions

1. Mix the beef mince with all the ingredients except oil. Knead well for 5 minutes.
2. Cover and rest in the fridge for 30 minutes.
3. Shape into flat round patties, pressing a tomato slice into the centre of each.
4. Heat oil in a frying pan on medium heat.
5. Shallow fry the kebabs for 6-8 minutes per side until browned and cooked through.
6. Drain on paper towels. Serve hot with naan, raita and salad.