Entree: Pakistan – Karachi – چپلی کباب ➤ Chapli Kabab (Flattened, spiced pan-fried minced meat patties from Pakistani cuisine)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 1.5 lb (680 g) ground beef (80/20 preferred)
- 1 medium onion, finely chopped
- 2 medium tomatoes, seeds removed and finely chopped
- 3 tbsp (45 ml) gram flour (besan) or cornmeal to bind (approx. 30 g)
- 2 large eggs
- 3 tbsp (45 ml) fresh cilantro, finely chopped
- 2 tbsp (30 ml) fresh mint, finely chopped
- 2 green chilies, finely chopped (adjust to taste)
- 2 tsp (10 ml) roasted coriander seeds, coarsely crushed
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) red chili flakes or powder (adjust to taste)
- 1 tsp (5 ml) garam masala
- 1 tsp (5 g) salt, or to taste
- 1 tsp (5 ml) sugar (optional, balances acidity)
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 ml) vegetable oil for mixture
- 1/4 cup (60 ml) cooking oil for shallow frying
- 2 tbsp (30 ml) chopped cilantro stems (optional, for texture)
- 2 tbsp (30 ml) pomegranate seeds or 1 tbsp (15 ml) anardana powder (dried pomegranate) for tang (optional)

Instructions

1. In a large bowl combine the ground beef with chopped onion, chopped tomatoes, gram flour, eggs, cilantro, mint, green chilies, crushed roasted coriander, ground cumin, chili flakes, garam masala, salt, sugar (if using), lemon juice, and 2 tablespoons vegetable oil. Mix thoroughly by hand until evenly combined and slightly sticky.
2. Taste a small raw bit by frying a teaspoon of the mixture briefly to adjust seasoning if desired. Fold in cilantro stems and pomegranate seeds or anardana if using.
3. Divide the mixture into 8 equal portions and form each into a flattened patty about 3–4 inches (7–10 cm) wide and 1/2 inch (1–1.5 cm) thick; press edges so they hold together without breaking.
4. Heat 1/4 cup (60 ml) cooking oil in a heavy skillet over medium-high heat until shimmering. Fry the patties in batches 3–4 minutes per side, pressing gently with a spatula, until crisp and browned outside and cooked through inside. Add more oil between batches if needed.
5. Drain on paper towels briefly and serve hot with naan or rice, lemon wedges, sliced onions, and chutney or yogurt on the side.