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.

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