Peshawari Chapli Kebabs with Tomato & Coriander

⏱ 45 min · Serves 4

Flat, lacy-edged beef kebabs from Peshawar, crackling with crushed coriander seed, pomegranate tang and fresh tomato. Fried in a shallow pool of fat until the edges frill and blister — pile into warm naan with sliced onion and a squeeze of lemon.

Per serving: 475 kcal · 29.0g protein · 12.0g carbs · 34.0g fat

Ingredients

• 500g minced beef (20% fat)
• 1 medium onion, very finely chopped
• 2 tomatoes — 1 finely chopped, 1 sliced into rounds
• 2 green chillies, finely chopped
• 20g fresh coriander, chopped
• 2 tbsp coriander seeds, coarsely crushed
• 1 tsp cumin seeds, crushed
• 1 tbsp dried pomegranate seeds (anardana), crushed
• 1 tsp red chilli flakes
• 1/2 tsp garam masala
• 1 1/2 tsp salt
• 2 tbsp cornflour (or gram flour)
• 1 large egg, beaten
• 1 tbsp lemon juice
• 4 tbsp ghee or beef dripping, for frying
• Naan, sliced onion and lemon wedges, to serve

Method

1. Squeeze the chopped onion in your hands over the sink to remove excess water, then put it in a large bowl.
2. Add the mince, chopped tomato, chillies, fresh coriander, crushed coriander and cumin seeds, anardana, chilli flakes, garam masala, salt, cornflour, egg and lemon juice.
3. Mix and knead with your hands for 3–4 minutes until sticky and well bound. Chill for 20 minutes to firm up.
4. Divide into 8. Wet your palms and flatten each portion into a thin patty about 10cm wide and 1cm thick — press a slice of tomato into the top of each.
5. Heat 2 tbsp ghee in a wide frying pan over medium-high heat. Fry the kebabs in batches, 3–4 minutes per side, spooning hot fat over the edges so they frill and crisp. They should be deep brown and cooked through.
6. Drain briefly on kitchen paper and serve hot with naan, raw onion rings and plenty of lemon.