Succulent, melt in your mouth meat that is a rich mix of flavours and a popular starter – Kebabs – I love sheekh kebabs the most, and close on their heels are Chapali Kebabs. I decided to do a taste experiment and used 500gm of lamb mince or kheema to make Chapali Kebabs using a packet shop bought ready to cook masala mixture and used the remaining 500gm of lamb mince to make the very same kebabs using a mixture of my own spices and homemade garam masala – oh yes I finally got around to making my own Garam Masala (recipe coming up this week with a huge surprise!)
But before I let you in on my easy peasy recipe, let us familiarise ourselves with a slice of history behind the dish (oh yes – every great recipe has a story!)
The word Chapli derives from the Pashto word Chaprikh which means flat. It is prepared as a flat and round mini pancake but fried like a fritter and is served with Naan.
Kebab (also kebap or kabab) is a Middle Eastern dish of pieces of meat, fish, or vegetables roasted or grilled on a skewer or spit originating in the Eastern Mediterranean and later adopted in Central Asia and by the regions of the former Mongol Empire and later Ottoman Empire, before spreading worldwide. Indian cuisine is widely influenced by the various rulers and dynasties that ruled and colonised India at various periods including the British Raj. The Mughal Empire has left a heavy influence on the food, culture, and tradition and is deeply woven into the fabric of society to create a new, beautiful, and modern-day cuisine that has been adapted, modified to the local taste, and is now our own.
In American English, kebab refers to shish kebab (Turkish: kebap) cooked on a skewer, whereas in Europe it refers to doner kebab, sliced meat served in a slice of pita bread. In the Middle East, however, kebab refers to meat that is cooked over or next to flames; large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or in bowls. The traditional meat for kebab is lamb, but depending on local tastes and religious prohibitions, other meats may include beef, goat, chicken, pork, or fish. Like other ethnic foods brought by travellers, the kebab has remained a part of everyday cuisine in most of the Eastern Mediterranean and South Asia.
Though traditionally these are kebabs are large and very flat – almost as large as the palm of your hand, I wanted to make a smaller patty , easy to fry and serve as a starter and easy to pop in the mouth while wielding a chilled glass of wine don’t you think?
- 500gm of lamb mince or kheema
- 1 tsp of dried pomegranate seeds
- 2 tsp freshly crushed ginger
- 1 tsp fresh lemon juice
- 1 heaped tsp red chilli powder
- 1 heaped tsp coriander powder
- 1 heaped tsp Cumin powder
- a handfull of fresh coriander leaves finely chopped
- 1 small red onion finely chopped
- 1/2 a medium juicy red tomato finely chopped
- 2 small green chilli finely chopped
- 3 small eggs
- Salt to taste
- 3 heaped tsps of rice flour or cornmeal
- In a large mixing bowl, crack the eggs and beat lightly, add all the spices and mix with a fork.
- Then work in the corn flour and then the meat.
- Ensure any excess water is drained out and then add the finely chopped tomatoes and red onions.
- Spread a large sheet of kitchen plastic foil on a flat table or kitchen platform and place the flatted patties on it,cover with another sheet and refrigerate.
- If like me you like in a tiny but expensive urban flat with the an open plan kitchen – read tiny as a birds nest,then probably bets to leave the entire mixture in the bowl,cover and refrigerate for about half an hour.
- In a kadhai or wok take enough oil for frying and fry them , serve hot with lots of chopped tomato and red onions.
- Delicious with a fresh green coriander mint chutney or the life saving ketchup 🙂
Am submitting this recipe to Made with Love Mondays hosted by Javelin Warrior on his blog Cookinwluv