Go Back

Chapali Kebab Recipe

Easy recipe for succulent, melt-in-your-mouth kebabes
Print Recipe
Servings: 2
Course: Side Dish
Cuisine: Pakistani
Ingredients Equipment Method

Ingredients
  

  • 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 juice 
  • 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

Equipment

  • 1 Frying Pan
  • 1 Knife
  • 1 Spatula

Method
 

  1. In a large mixing bowl, crack the eggs and beat lightly, add all the spices and mix with a fork
  2. Then work in the corn followed by the meat
  3. Ensureany excess water is drained out and then add the finely chopped tomatoes andred onions
  4. 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
  5. 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