Chapli Kebab (Spiced Lamb Patties) |
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Prep Time: 240 Minutes Cook Time: 30 Minutes |
Ready In: 270 Minutes Servings: 12 |
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Ingredients:
2 bunches scallions, white parts only, thinly sliced |
1 onion, diced |
2 tomatoes, seeded and chopped |
2 lbs ground lamb |
3 tablespoons coriander |
3 tablespoons pomegranate molasses |
1 tablespoon red pepper flakes |
1 teaspoon pepper |
1 1/2 teaspoons salt |
1/2 cup cilantro, chopped |
2 green chilies, seeded and chopped |
5 garlic cloves, minced and then ground into a paste |
1/3 cup grams flour (or breadcrumbs, ground) |
2 eggs, beaten |
3 tomatoes |
3 tablespoons canola oil |
pomegranate seeds, optional garnish |
Directions:
1. In the center of a large kitchen towel combine first 3 ingredients (scallions - tomatoes). Squeeze gently over the sink to remove excess water and then place vegetables in a large bowl.
2. Stir in next 12 ingredients (lamb - eggs). Mix well, cover and refrigerate for at least 3 hours.
3. Form meat into 12 patties.
4. Slice tomatoes into 12 slices and then press 1 tomato slice into the top of each patty.
5. Heat the oven to broil.
6. In and oven-safe skillet over medium high heat heat 1 tablespoon of the oil until hot.
7. Working in batches, slice patties into pan with tomato side up and cook for 2 minutes and then flip patties and place skillet under broiler for 4-5 minutes or until cooked through.
8. Transfer patties to a paper towel lined plate. Cover with foil and keep warm while cooking remaining patties, using additional oil per batch if needed.
9. To serve, place kebabs on a platter and sprinkle with additional cilantro and pomegranate seeds, if desired.
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