Recipe- Arabic Style Spicy Chapli Kebabs

The word kebab comes from the Arabic language and refers to cooking or burning on an open fire. It's thought that soldiers would cook meat by wrapping it onto their swords and putting the swords over the camp fires. This was a means of just eating for them but it gave the food a wonderful rustic flavour.

This kebab comes from Afganistan but is also popular in Pakistan and what is unique about it is that it is made purely with beef and contains some key ingredients from the region such as anardana (pomegranate seeds) and coriander seeds and it's this combination that give them a unique flavour.

Ingredients

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

Method

- Place the minced beef into a bowl.

- Crush the coriander, cumin and anardana seeds in a pestle and mortar or in a spice grinder and add to the bowl.

- Sprinkle in the flour and add the chopped onions, chopped chillies, tomatoes, coriander, garam masala, salt and chilli powder.

- Mix ingredient to combine all the flavours and form the mixture into flat patties about 1cm thick.

- 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.