30 Sep Chapli kabab
Chapli kabab is a Pakistani style food made with a mixed combination of spices and dried pomegranate.
They are the best juicy and tender kababs made by my Mom. She usually made them at Eid-ul Azha occasion. I remember that I tried to make them at home once the very first time and couldn’t make well. Then I tried them again and were auspicious.
Cooking beef is the most important thing for the satisfying taste of meat.
Gravy is not a key ingredient to this recipe. There are several sharp meat cutters, but you can easily make these by hand.
I cut the meat using a snip cutter so the sauce stays perfectly uniform. The chefs at the restaurant grating cheese on a stone grater.
1 kg minced meat
1/2 cup maize flour
1 tbsp salt
1 tbsp red chili powder
2 tbsp coriander seeds, crushed
1 tbsp dried pomegranate (Anar dana)
1 onion, chopped
2 green chilies, chopped
2 tbsp fresh coriander, chopped
2 tomatoes, sliced
In a mixing bowl, add minced meat, maize flour, eggs, salt, red chili powder, coriander seeds, dried pomegranate, onion, green chilies and fresh coriander and mix by hand until well combined.
Marinate the kabab mixture for 1 hour in the refrigerator.
Shape the mixture into patties and press the tomato slice onto the top of every kabab. Alternately, you can chop tomatoes and and embed in the kabab mixture and make patties.
In a pan, heat a little ghee and add in the kababs and cook on a medium high heat until kabab is cooked through and crispy. Keep warm over low heat to keep them warm while making the rest of the kababs.
Serve hot and enjoy the juicy chapli kababs!
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