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Chapli Kebab is a popular minced meat dish from Pakistan, renowned for its rich flavors and aromatic spices. Often enjoyed during special occasions and gatherings, these kebabs are typically served with naan and chutney, making them a beloved staple in Pakistani cuisine.
In a large bowl, combine the minced beef or lamb with chopped onions, tomatoes, green chilies, coriander leaves, mint leaves, ginger paste, garlic paste, cumin seeds, coriander seeds, red chili powder, turmeric powder, garam masala, crushed black pepper, pomegranate seeds or dried pomegranate powder, and salt.
Mix everything thoroughly until well combined.
Add the egg to the mixture and mix well. This helps bind the kebabs and adds moisture.
Take a small portion of the mixture and shape it into a round or oval patty, about 1/2 inch thick. Flatten the patties slightly.
Repeat with the remaining mixture.
Heat oil in a frying pan or skillet over medium heat.
Fry the kebabs in batches, making sure not to overcrowd the pan.
Cook each kebab for about 4-5 minutes on each side or until they are well browned and cooked through.
Remove the kebabs from the pan and drain on paper towels.
Garnish with fresh coriander leaves, lemon wedges, sliced onions, and green chilies.
Enjoy your meal!
Chapli Kebab is a spiced minced meat patty, traditionally made with beef or lamb, and shaped into thick discs before frying.
Chapli Kebab originates from the Khyber Pakhtunkhwa province of Pakistan, where it is a cherished part of the local culinary heritage.
The key ingredients include minced beef or lamb, onions, tomatoes, green chilies, coriander, mint, and various spices.
Chapli Kebab takes about 35-50 minutes to prepare and cook.
Chapli Kebab is typically served with naan, yogurt sauce, and fresh salad, making for a hearty meal.