Chapli Kebab

Ingredients

• •1 lb ground beef (20-30% fat)
• •1 small onion, very finely chopped
• •1 tomato, seeded and finely chopped
• •2 green chilies, finely chopped
• •1/4 cup fresh cilantro, finely chopped
• •2 tbsp pomegranate seeds, lightly crushed
• •1 tbsp coriander seeds, crushed
• •1 tsp cumin seeds, crushed
• •1 tsp red chili flakes
• •1 egg
• •2 tbsp cornmeal or gram flour
• •Salt, to taste
• •Oil, for shallow-frying

Steps

1. 1.Finely chop the onion, tomato (seeded to keep the mixture from getting too wet), chilies, and cilantro - everything should be chopped very fine, not just diced, since coarse pieces will make the patties fall apart.
2. 2.Combine the ground beef with the chopped vegetables, pomegranate seeds, crushed coriander and cumin seeds, chili flakes, egg, and cornmeal in a large bowl.
3. 3.Knead the mixture by hand for several minutes until it turns pasty and sticky - this working of the meat is what holds the flat patties together without needing breadcrumbs.
4. 4.Shape into flat, wide patties, about 1/2 inch thick.
5. 5.Heat a generous layer of oil in a heavy skillet over medium heat and shallow-fry the kebabs for 4-5 minutes per side, until deeply browned and crisp on the outside but still juicy inside.
6. 6.