Chapali Kebab
Equipment
- Spice Grinder
- Food processor
- Bowl
- Frying Pan
- Skillet
Ingredients
- 100 g Onion (1 medium), cut into large chunks
- 1 Ginger 8-cm / 3-inch piece fresh, peeled, and roughly chopped
- 4-6 Red chillies dried
- 4 Green chillies de-seeded (optional)
- 750 g Lamb minced (ground), with fat
- 30 g Coriander (Cilantro) leaves (3/4 cup) chopped
- 1 tablespoon Pomegranate seeds ground dried
- 1 tablespoon Coriander ground
- 3 tablespoons Gram (Chickpea) flour
- 2 Eggs beaten
- Ghee for frying
- Salt
Instructions
- Put the onion, ginger, and red and green chillies in a spice grinder or food processor and process until ground. Transfer to a bowl. Add the remaining ingredients, except the ghee, and season with salt.
- Mix well to combine, then divide into 24 equal portions and, using damp hands, roll into balls. Flatten slightly, then shape each flattened ball into 5-cm / 2 inch long and 2-cm / 3/4-inch thick oval patties.
- Heat the ghee in a heavy-based frying pan (skillet) over medium heat, then reduce the heat to low.
- Working in batches, add the kebabs in a single layer in the pan and fry for about 6-8 minutes, or until cooked and brown on both sides.
Video
Nutrition
Serving: 6gSodium: 200mgCalcium: 38mgVitamin C: 7mgVitamin A: 511IUSugar: 3gFiber: 2gPotassium: 397mgCholesterol: 146mgCalories: 408kcalTrans Fat: 1gSaturated Fat: 13gFat: 31gProtein: 24gCarbohydrates: 7gIron: 3mg
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