Lahori Chapli Kebab

Ingredients

Kebab mix

• 600 g minced beef (15% fat; lean mince makes dry kebabs)
• 1 onion (very finely chopped, then squeezed dry in a tea towel)
• 2 green chillies (finely chopped)
• 1 tablespoon ginger-garlic paste
• A handful of fresh coriander (chopped fine, stems included)
• 2 tomatoes (very finely chopped, then squeezed dry; reserve a tablespoon of slices for pressing onto the patties)
• 1 egg (large, beaten)
• 2 tablespoons gram flour (besan, toasted briefly in a dry pan)
• 1 tablespoon cornflour
• 1 ½ tablespoons coriander seeds (coarsely crushed, not powdered)
• 1 tablespoon dried pomegranate seeds (anardana; or 1 teaspoon amchur as a substitute)
• 1 teaspoon cumin seeds (lightly crushed)
• ½ teaspoon ground black pepper
• 1 teaspoon Kashmiri chilli powder
• 1 teaspoon salt (to taste)
• ¼ teaspoon Garam Masala

To cook

• 4 tablespoons beef dripping (or vegetable oil), for shallow-frying

To serve

• Lemon wedges
• Sliced red onion
• Mint-yogurt chutney
• Warm naan (or roti)

Method

Stage 1 - Squeeze the onion and tomato

1. Squeeze the chopped onion in a tea towel to remove the water (wet onion makes the mixture loose; dry onion gives a kebab that holds together).
2. Same with the chopped tomato; reserve a tablespoon of dry tomato slices for the top of the patties.

Stage 2 - Mix the kebab

1. In a large bowl, combine the minced beef, dried onion, green chilli, ginger-garlic paste, coriander, dried tomato, egg, toasted gram flour, cornflour and all the spices.
2. Knead with your hands for 2-3 minutes until the mixture is uniform and slightly tacky.

Stage 3 - Rest

1. Cover and refrigerate for 30 minutes (the rest firms the mixture so the kebabs hold their shape; cold mince also fries crisper).

Stage 4 - Shape

1. Divide the mixture into 8 equal balls.
2. Wet your palms with cold water (prevents sticking).
3. Flatten each ball into a 10-12 cm thin disc, about 1 cm thick.
4. Press one slice of dried tomato into the centre of each patty (the traditional finish).

Stage 5 - Shallow-fry

1. Heat 2 tablespoons of beef dripping in a wide, heavy frying pan over medium heat.
2. Lay the patties in the pan in batches; don't overcrowd.
3. Fry for 3-4 minutes a side until the edges crisp and the surface caramelises.
4. Lift onto kitchen paper to drain.
5. Top up the fat between batches.

Stage 6 - Serve

1. Serve immediately with lemon wedges, sliced onion, mint-yogurt chutney and warm naan.