Chapli Kebab (Spiced Lamb Patties)

Name: Chapli Kebab (Spiced Lamb Patties)
Prep time: 240 min
Cook time: 30 min
Total time: 270 min
Yield: 12 servings
Cuisine: Pakistani Punjabi, Sindhi & Pashtun
Ingredients: 2 bunch scallions; 1 onion; 2 tomatoes; 2 lb ground lamb; 3 tbsp coriander; 3 tbsp pomegranate molasses; 1 tbsp red pepper flakes; 1 tsp pepper; 1.5 tsp salt; 0.5 cup cilantro; 2 green chilies; 5 garlic cloves; 0.333 cup grams flour; 2 eggs; 3 tomatoes; 3 tbsp canola oil; pomegranate seedsgarnish

Grilled lamb, tomatoes and coriander, warmed with pomegranate molasses, Pakistani kebabs. It's finished with cilantro and pomegranate seeds.

4 hr 30 min · Serves 12 · Medium

Method

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Time: Prep 240 min · Cook 30 min · 270 min total
Difficulty: medium

1
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.
2
Stir in next 12 ingredients (lamb - eggs). Mix well, cover and refrigerate for at least 3 hours.
180 min
3
Form meat into 12 patties. Slice tomatoes into 12 slices and then press 1 tomato slice into the top of each patty.
4
Heat the oven to broil. In and oven-safe skillet over medium high heat heat 1 tablespoon of the oil until hot.
5
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.
6
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.
7
To serve, place kebabs on a platter and sprinkle with additional cilantro and pomegranate seeds, if desired.