Chapali Kebab Recipe
Easy recipe for succulent, melt-in-your-mouth kebabes
Course Side Dish
Cuisine Pakistani
1 Frying Pan
1 Knife
1 Spatula
- 500 gms Lamb mince or ground lamb or kheema/Keema
- 1 tsp Dried Pomeogranate seeds
- 2 tsp Freshly Ginger - crushed
- 1 tsp freshly squeezed Lemon juiceĀ
- 1.5 tsp Red Chilli powder
- 1.5 tsp Coriander Seed Powder
- 1.5 tsp Cumin powder
- 1 tbsp freshcoriander leaves - finely chopped
- 1 small-size redonion finely chopped
- 1 medium-sized juicy red tomato finely chopped
- 2 greenchillies - finely chopped
- 3 small Eggs
- Salt to taste
- 3.5 tbsp Riceflour 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 followed by the meat
Ensureany excess water is drained out and then add the finely chopped tomatoes andred onions
Spread a large sheet of kitchen plastic foil or beeswax paper n a flat table or the kitchen platform and place the flatted patties on it, cover it with another sheet, and refrigerate
In a kadhai or wok take enough oil for frying and fry them, and serve hot with lots of chopped tomato and red onions on the side. Tastes great dipped into a freshly made mint coriander chutney or any dip of your choice