Chapli Kebab Spiced Lamb Patties Food

PAKISTANI CHAPLI KEBAB

Pakistani Chapli Kebab image

Chapli kebab is a form of kebabs widely popular in Pakistan. Mixed together with a South Asian blend of spices, the beef is flattened into circles and shallow-fried. The patty must have a charred exterior for an authentic look and flavor! Serve in a bun with pickled red onions or with a side of pita bread. Add my traditional raita (yogurt dip) to your beautiful platter!

Provided by Rookie With A Cookie

Categories World Cuisine Recipes Asian Pakistani

Time 41m

Yield 4

Number Of Ingredients 14

Ingredients

cooking spray
1 egg, lightly beaten
1 pound ground beef
1 tomato, finely chopped
1 red onion, finely chopped
¼ cup finely chopped cilantro
¼ cup finely chopped mint
2 teaspoons ginger-garlic paste
2 teaspoons coriander seeds, crushed
1 teaspoon salt
¾ teaspoon ground cumin
¾ teaspoon ground cayenne pepper
¼ cup vegetable oil for frying, or more as needed
2 tomato, sliced into rounds

Steps:

Spray a small skillet with cooking spray; warm over medium-high heat. Pour egg into the skillet; cook and stir until scrambled and set, 3 to 5 minutes.
Combine scrambled egg, beef, chopped tomato, onion, cilantro, mint, ginger-garlic paste, coriander seeds, salt, cumin, and cayenne pepper in a bowl. Mix by hand until well combined. Shape mixture into patties. Press a tomato slice into the center of each patty.
Heat oil in a deep skillet to 375 degrees F (190 degrees C). Cook patties in the hot oil in batches until charred, 4 to 6 minutes per side.

Nutrition Facts : Calories 311.6 calories, Carbohydrate 8 g, Cholesterol 116.1 mg, Fat 20.8 g, Fiber 2.4 g, Protein 21.9 g, SaturatedFat 7.5 g, Sodium 758.9 mg, Sugar 4.3 g

CHAPLI KEBAB (SPICED LAMB PATTIES)

Chapli Kebab (Spiced Lamb Patties) image

Make and share this Chapli Kebab (Spiced Lamb Patties) recipe from Food.com.

Provided by ellie_

Categories Lamb/Sheep

Time 4h30m

Yield 12 serving(s)

Number Of Ingredients 17

Ingredients

2 bunches scallions, white parts only, thinly sliced
1 onion, diced
2 tomatoes, seeded and chopped
2 lbs ground lamb
3 tablespoons coriander
3 tablespoons pomegranate molasses
1 tablespoon red pepper flakes
1 teaspoon pepper
1 1/2 teaspoons salt
1/2 cup cilantro, chopped
2 green chilies, seeded and chopped
5 garlic cloves, minced and then ground into a paste
1/3 cup grams flour (or breadcrumbs, ground)
2 eggs, beaten
3 tomatoes
3 tablespoons canola oil
pomegranate seeds, optional garnish

Steps:

In the center of a large kitchen towel combine first 3 ingredients (scallions - tomatoes). Squeeze gently over the sink to remove excess water and then place vegetables in a large bowl.
Stir in next 12 ingredients (lamb - eggs). Mix well, cover and refrigerate for at least 3 hours.
Form meat into 12 patties.
Slice tomatoes into 12 slices and then press 1 tomato slice into the top of each patty.
Heat the oven to broil.
In and oven-safe skillet over medium high heat heat 1 tablespoon of the oil until hot.
Working in batches, slice patties into pan with tomato side up and cook for 2 minutes and then flip patties and place skillet under broiler for 4-5 minutes or until cooked through.
Transfer patties to a paper towel lined plate. Cover with foil and keep warm while cooking remaining patties, using additional oil per batch if needed.
To serve, place kebabs on a platter and sprinkle with additional cilantro and pomegranate seeds, if desired.

CHAPLI BURGERS

Chapli Burgers image

This recipe is inspired by the thin, heavily spiced Pakistani patties known as chapli kebabs, which are typically drizzled with green chutney and served wrapped in warm naan. This version replaces naan with buns and welcomes the classic crunch of iceberg lettuce. But what really sets these burgers apart are the other flavorful toppings and condiments: thinly sliced onions, tomatoes and cucumbers, a creamy herbed yogurt, and tomato ketchup spiked with tamarind paste. Take a few extra minutes to put together the sauces - the mouthwatering tang, sweetness, creaminess and spice they'll add will make all the difference.

Provided by Samin Nosrat

Categories burgers, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 20

Ingredients

1 tablespoon coriander seeds
Sea salt
2 tablespoons fresh or dried pomegranate seeds
1 pound ground beef
1/2 small yellow onion, minced
1/2 medium tomato, finely chopped and drained of juice
1 clove garlic, finely grated or pounded
1 tablespoon finely grated fresh ginger
1/2 jalapeño, seeded and minced
1/2 teaspoon red-pepper flakes
1 teaspoon garam masala
1 teaspoon cumin powder
1/4 cup finely chopped cilantro leaves and tender stems
1 egg
Neutral oil for cooking
Burger buns
Iceberg lettuce
Tamarind ketchup (see recipe)
Herbed yogurt (see recipe)
Sliced Persian cucumbers, red onions and tomatoes

Steps:

Place coriander seeds in a small saucepan, and set over medium heat. Swirling pan, lightly toast seeds for 2 minutes until fragrant. Remove from heat, and finely pound in a mortar and pestle with a pinch of salt (alternatively, use a spice grinder or small food processor). Add pomegranate seeds, and coarsely pound (it's fine if the inner seed does not break down). Scrape paste into a large mixing bowl.
Add beef, onion, tomato, garlic, ginger, 1/2 jalapeño, pepper flakes, garam masala, cumin, 1/4 cup cilantro, egg and 2 teaspoons salt. Use hands to knead mixture until combined.
Fry a quarter-size piece of the mixture, and taste. Adjust seasoning with salt and spices.
Line a baking sheet with parchment paper. Divide meat mixture onto parchment into 6 balls, and flatten into thin, 4-inch-round patties.
Set a large cast-iron pan over high heat. Add 2 tablespoons oil. When it shimmers, lay three patties into the pan, and cook for 2 minutes on each side until browned, then set aside on a plate. Drain grease from pan, and wipe with a paper towel, then cook remaining patties. (Alternatively, grill burgers over high heat for 2 minutes per side until browned.)
Serve immediately on toasted buns with tamarind ketchup, herbed yogurt and other garnishes.

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