"Traditionally chapli kebab is made from beef and fried in beef fat. As I don’t eat beef, I make this with lamb and fry it in ghee. The good news is that you don’t need a lot of ghee for this dish since lamb renders it’s own fat. The result is a juicy, tasty dish that you can eat with a side salad, with pita or Naan, in a wrap or just in its own."
Lamb Patties (Lamb Chapli Kebab)
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- Recipe Card
Prep time: 40mins
Cook time: 15mins
Serves or Makes: 4-5
Recipe Card
ingredients
- 400 grams Lamb mince
- 2 Deseeded and chopped Tomatoes
- 4 finely chopped Green chilies
- Salt
- 1 tablespoon Black peppercorns
- 1 tsp Red chili flakes
- 1 tablespoon Turmeric
- 1 inch Cinnamon
- 2 Cloves
- 1 tsp Cumin seeds
- 1 Bay leaf
- 2 tsp Nutmeg
- 2 Cardamom
- 1 tablespoon Coriander
- 1 tsp Pomegranate seeds powder
- 1 tsp crushed Carom seeds
- 1 tsp Red chili powder
- 4 tablespoon finely chopped Cilantro
- beaten until smooth Egg
- 1 large finely chopped Onion
- 4 tablespoon Dry roasted and cooled Chickpea flour
- 2 tablespoon Ghee
Method
Step 1
Spice Mix: Dry roast cinnamon, bay leaf, cardamom, clove, cumin, coriander. Cool and grind with nutmeg. Keep aside.
Step 2
Mix lamb with onions, tomatoes, egg, toasted chick pea flour and green chilies. Keep in the fridge for 30 mins or so. Add salt, red chili powder, pomegranate seeds powder, crushed carom seeds, turmeric, black pepper and spice mix. Mix and make into flattened patties.
Step 3
Heat ghee. Fry the patties 4 at a time. Cook on both sides till done. Serve with lemon slices, onion slices, green chilies and cilantro.