Entree: Pakistan – Punjab – چپلی کباب ➤ Chapli Kabab (A spiced, flattened pan-fried minced meat patty from Pakistan's Punjab)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 10 min

Additional 30 min

Total 1 hr 5 min

Ingredients

- 1 lb (454 g) ground beef (use 80/20 for juiciness)
- 1 large egg, approx. 1.75 oz (50 g)
- 1 small onion, finely chopped
- 1 medium tomato, seeded and finely chopped
- 2 green chilies, finely chopped
- 2 tbsp (16 g) cornmeal or coarsely ground corn flour
- 2 tbsp (16 g) fresh cilantro, finely chopped
- 1 tbsp (8 g) pomegranate seeds (anardana) crushed, or 1 tbsp (15 ml) pomegranate molasses for tang
- 1 tsp (2 g) roasted coriander seeds, coarsely crushed
- 1/2 tsp (1 g) ground cumin
- 1/2 tsp (2 g) red chili flakes (adjust to taste)
- 1/2 tsp (2 g) ground black pepper
- 1 tsp (5 g) salt (adjust to taste)
- 3 tbsp (45 ml) plain yogurt (optional, for moisture)
- 1/3 cup (80 ml) vegetable oil for shallow frying (more as needed)

Instructions

1. Toast coriander seeds in a dry pan until fragrant, about 1 minute; crush coarsely with a mortar and pestle or spice grinder.
2. In a large bowl combine ground beef, crushed coriander, ground cumin, red chili flakes, black pepper, salt, cornmeal, chopped onion, chopped tomato, green chilies, cilantro, crushed anardana (or pomegranate molasses), egg, and yogurt if using. Mix gently but thoroughly until ingredients are evenly distributed; avoid overworking the meat.
3. Form the mixture into 8 flat patties about 3–4 inches (7–10 cm) wide and 1/2 inch (1.2 cm) thick. Press a small indentation in the center of each to help even cooking. Chill patties in the refrigerator for 20–30 minutes to firm.
4. Heat vegetable oil in a heavy skillet over medium heat. Fry patties in batches without crowding, 3–4 minutes per side, or until a deep brown crust forms and patties are cooked through (internal temperature 160°F / 71°C for beef).
5. Drain on paper towels briefly and serve hot with naan, rice, or fresh chutney and lemon wedges.