Chapli Kebab

Ingredients

• 2 tbsp coriander seeds – toasted and coarsely crushed
• 1 tbsp cumin seeds – toasted and coarsely crushed
• 2 tbsp pomegranate seeds (dried anardana) – coarsely crushed
• 1 cup onion – finely chopped
• 2 tbsp green chilies – finely chopped
• 0.5 cup cilantro leaves and tender stems – finely chopped
• 0.75 cup tomato – finely chopped, well seeded
• 10 slices tomato – thinly sliced (for pressing onto patties)
• 2 tbsp ginger-garlic paste
• 1 tsp red chili flakes
• 1 tsp ground black pepper
• 2 tsp kosher salt
• 1 large egg – lightly beaten
• 0.25 cup cornmeal – fine
• 2 pounds ground beef – 80–85% lean
• 0.25 cup ghee
• 0.25 cup neutral oil

Instructions

1. Toast the coriander seeds and cumin seeds in a dry skillet over medium heat until fragrant, 1–2 minutes; cool, then coarsely crush them with the pomegranate seeds using a mortar and pestle.
2. In a large bowl, combine the ground beef, onion, green chilies, cilantro, chopped tomato, ginger-garlic paste, red chili flakes, ground black pepper, kosher salt, egg, and cornmeal. Add the crushed spice mixture and mix with your hands just until evenly combined; do not overwork.
3. Cover and refrigerate the mixture for 15–20 minutes to hydrate the spices and binder.
4. With damp hands, divide the mixture into 8–10 portions and flatten each into wide, thin patties about 4 inches across and 0.5 inch thick.
5. Press 1 tomato slice firmly onto one side of each patty so it adheres.
6. Heat the ghee and neutral oil together in a large heavy skillet over medium heat until shimmering (a breadcrumb should sizzle on contact).
7. Fry the patties tomato-side up in batches without crowding, 4–5 minutes, until the edges are deeply browned and crisp. Flip carefully and cook 3–4 minutes more until well browned and the centers are just cooked through (160°F or juices run clear). Adjust heat to maintain steady sizzling.
8. Drain briefly on paper towels and serve hot.