Lamb Chapli Kebabs with Pomegranate and Coriander
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Ingredients
- 600 g lamb mince
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 2 fresh green chillies
- 1 tbsp coriander seeds, crushed
- 1 tbsp pomegranate molasses
- 1 egg
- 2 tbsp cornflour
- 3 tbsp vegetable oil
- 10 g fresh coriander
Nutrition (per serving)
- Calories
- 525 kcal
- Protein
- 30.9 g
- Carbohydrate
- 12.3 g
- of which sugars
- 6.7 g
- Fat
- 39 g
- of which saturates
- 14.1 g
- Fibre
- 2 g
- Salt
- 0.35 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the lamb mince, finely chopped onion, finely chopped tomatoes, fresh green chillies and crushed coriander seeds in a bowl.
- 2
Add the pomegranate molasses, egg and cornflour and mix well with your hands until evenly combined.
- 3
Divide into 8 portions and flatten each into a thin, wide patty about 1cm thick.
- 4
Heat the vegetable oil in a large frying pan and fry the patties in batches for 4-5 minutes on each side, until deep golden brown and cooked through with no pink remaining.
- 5
Scatter with the fresh coriander.
- 6
Serve hot with a simple salad.
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