Chapli Kebabs with Anardana and Chilli Mango Kachumber
Oven time 50-55 min
Chapli kebabs are rooted in Afghanistan and are traditionally made with beef but you can use lamb if you prefer. The name comes from the fact they are flat and come out looking like a flip flop or ‘chapal’. They have a wonderful tang to them from the anardana and tomatoes used in the mix. We love these with a colourful mango kachumber.
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Ingredients For Chapli Kebabs
- 500g ground beef
- 4 tbsp whole wheat flour
- 1 medium onion, finely chopped
- 1 tsp chilli powder
- 1 tsp cumin seeds
- 1 tsp garam masala
- 1 tsp salt
- Handful fresh coriander, chopped
- 2 green chillies, finely chopped
- 1 tbsp coriander seeds, crushed
- 1 tsp anardana (pomegranate seeds)
- 2 medium tomatoes, chopped
- Oil for frying
Ingredients For Chilli Mango Kachumber
- 1 red onion, very finely diced
- Handful fresh coriander leaves, chopped
- 1 red chilli, finely chopped
- Juice of one lime
- 1 large ripe mango, pitted and diced
- ½ tsp kalonji seeds
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Method For Chapli Kebabs:
01.Place the minced beef into a bowl.
02. Crush the coriander, cumin and anardana seeds in a pestle and mortar or in a spice grinder and add to the bowl.
03. Sprinkle in the flour and add the chopped onions, chopped chillies, tomatoes, coriander, garam masala, salt and chilli powder.
04. Mix ingredient to combine all the flavours and form the mixture into flat patties about 1cm thick.
05. Heat the oil in a pan and shallow fry them for about a minute then turn them over. Once cooked through place on some kitchen roll and serve with fresh naan, a red onion salad and yoghurt.
Method For Chilli Mango Kachumber
01. Finely dice the onion, mango.
02. Chop the coriander and chilli.
03. Combine the onion, coriander and chilli in a bowl
04. Add the lime juice, mango cubes and kalonji seeds.
05. Leave to stand for 10 minutes and stir before serving.
Serve the Chapli kebabs with the kachumber on sharing platters
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