Wednesday, 29 March 2017

CHAPLI KHEBAB RECIPE


Chapli Khebab originates from Pershawa in Pakistan and it's a firm favourite of mine. I love making friends and learning new dishes from their cultures. I first had this made by a friend Ayesha, sometime last year and decided to treat myself  to a few today. 

Traditionally the Chapli Khebab (Kabab) is fried or grilled on a charcoal barbecue, however I chose to grill mine.
Some recipes do ask for the inclusion of Pomegranate seeds, Corn starch and Garam Masala. I've omitted the aforementioned ingredients from this recipe as I used what was available in my spice larder. 

However if you wish to add the omitted spices add a tablespoonful each to the spice mix.
What I love about this type of Khebab is the inclusion of Tomatoes. The Tomatoes give the Khebab a moist texture even when cold.
Chapli Khebab (Kabab) can be enjoyed with steamed Rice, Salad, as a Burger or in a Sandwich. Let's start cooking...

 

Ingredients 
Spice mix

1 tablespoonful of Coriander seeds
1 tablespoonful of roasted Cumin seeds
1 tablespoonful of Ginger  powder 
1 tablespoonful of Paprika
1 tablespoonful of Garlic powder 
6 Cardamom pods
1 teaspoonful of Red Chilli powder 
6 Cloves
1 teaspoonful of milled Black Peppercorns 

 

500g of minced Lamb
1 large finely diced Onion 
I large diced Tomato 
15g of chopped fresh Coriander 
1 free range or Organic egg
Salt to taste
Juice of  1 Lemon 
Oil to fry 

Method 
Spice mix

Add all the ingredients with the exception of the Coriander seeds and blend into a smooth powder.
Add the Coriander seeds and pulse.

 

The aim to have a rough spice mix texture, as shown above.

Place the minced Lamb, Lemon juice in a bowl and add 3 tablespoonful of the spice mix.

 

Tip
Reserve the rest of the spice mix in an airtight container and freeze it till a recipe requires it. Freezing the spice mix retains the freshness and aroma of the spices. When needed, just warm it up in a dry frying pan to release its oils. 

Add the egg, diced Onions, chopped Coriander, diced Tomato and salt to taste.

 

Knead the mixture for about 5-6 minutes till you have a smooth and silky texture, as shown above.


Moulding
Place a bowl with 3 tablespoonful of Olive oil next to you. Dip both fingers into the Olive oil and scoop a handful of the Lamb mixture. 

 

Roll the mixture into a ball and using both palms, press the mixture into a flat disc shape and set aside.

 

Frying 
If you choose to fry your Chapli Khebab it's best to use Ghee , however you can use any oil of your choosing.
Heat the oil up in a frying pan and carefully place each Chapli Khebab in the oil.
Fry for 2 minutes on both sides and set aside till you've fried all the mixture.

Grilling 
Preheat your grill to 200*c and place your Chapli Khebab on an oiled baking tray.
Grill for 8 minutes and it's ready to serve. 

 

Best to serve this with Green salad and a cold glass of fresh Watermelon juice.

Find more inspiring recipes on my YouTube channel,
'Ndudu by Fafa'. Don't forget to subscribe and share. 



All photos and recipes are by the owner of this blog.