Chapli Kebab

Method

1. Chop the onion very finely, wrap it in a clean cloth or kitchen paper and squeeze out as much water as you can; wet onion makes the kebabs fall apart. Deseed and finely chop half the tomato, and finely chop the chillies, ginger, garlic and coriander. Toast the coriander and cumin seeds in a dry pan over medium-low heat for 1 min until fragrant, then crush coarsely in a mortar with the pomegranate seeds. Leave some texture rather than making a powder.

   Add in this stepOnion (medium) 1Tomato (medium) ½Hot green chillies 2Fresh ginger 10 gGarlic cloves 2Fresh coriander (cilantro) 10 gCoriander seeds 1½ tspCumin seeds 1 tspDried pomegranate seeds (anardana) 1 tsp

   medium-low heat

2. In a large bowl, combine the beef with the chopped vegetables and spices from step 1, the chilli flakes, salt, maize flour and beaten egg. Knead with your hand for 2 min until sticky. Cover and chill for 30 min; the mixture firms up and becomes easier to shape.

   Add in this stepBeef mince (about 20% fat) 300 gRed chilli flakes 1 tspSalt ¾ tspFine maize flour (makki atta) or cornflour 2 tbspEgg 1

3. With wet hands, divide the mixture into 4 balls. Put each on a piece of plastic and press with your palm into a thin, wide patty about 12 cm across and 1 cm thick. Slice the rest of the tomato thinly and press one slice firmly into the centre of each patty.

   Add in this stepTomato (medium) ½

4. Heat the dripping in a 26 cm pan over medium-high heat for 2 min. When a pinch of the mixture sizzles at once (about 170 °C), it is ready. The fat may spit, so lower the patties in gently, away from you.

   Add in this stepBeef dripping (tallow) or vegetable oil 4 tbsp

   medium-high heat

5. Adjust to medium heat and fry the patties for 3 min, until the edges are deep brown and crisp, then turn carefully with two spatulas and fry for 3 min more. A crowded pan loses heat, so fry in batches (number of batches: 1). They are done when brown right through with no pink juices.

   medium heat

6. Drain briefly on kitchen paper. Stir the chopped mint into the yogurt for a dip, slice the red onion into thin rings, cut the lemon into wedges and serve with warm naan.

   Add in this stepPlain yogurt 100 gFresh mint 4 gRed onion ½Lemon ½Naan or other flatbread 2