Chapli Kebabs

• coriander seeds↗1 tbsp tbsp
• cumin seeds↗1 tbsp tbsp
• ground beef or lamb↗500g g
• ground black pepper↗1 tsp tsp
• chili powder↗1 tsp tsp
• chili↗2

  finely chopped

• ginger paste1 tbsp tbsp
• garlic paste↗1 tbsp tbsp
• onion↗1 medium

  finely chopped

• spring onion↗5

  finely chopped

• breadcrumbs↗50g g

  (about 1 slice of bread)

• tomato1 large

  diced

• mint↗5g g

  finely chopped

• coriander5g g

  finely chopped

• neutral oil, e.g., vegetable or sunflower↗

  for shaping and deep-frying

• раїта, наан та дольки лимону

  для подачі (за бажанням)

Step-by-step instructions

1. 1

   Heat a small pan over low heat and toast the coriander and cumin seeds for 3 minutes until fragrant. Carefully grind them with a mortar and pestle.

2. 2

   Place the minced meat in a bowl and add the ground coriander and cumin, black pepper, a generous pinch of salt, chili powder, fresh chilies, ginger and garlic paste, onion and spring onion, breadcrumbs, tomato, mint and coriander. Mix well until the mixture is homogeneous.

3. 3

   Rub a little oil on your hands and shape the mixture into six balls, then flatten them into patties.

4. 4

   Pour oil into the pan to about one‑third of its volume. Heat over medium‑high heat until the temperature reaches 180 °C, or until a bread cube dropped into the oil browns in 30 seconds.

5. 5

   Fry the patties in batches for 4 minutes on each side. They should be crispy and browned on the outside, while just cooked inside. Transfer to a plate lined with paper towels. Serve with raita, naan and a few drops of lemon juice, if desired.