Peshawari Chapli Kebab

🔥 Prep

• Finely chop the 150 g yellow onion.
• Dice the 2 pcs tomato.
• Finely chop the 3 pcs green chili.
• Grate 1 inch of fresh ginger.
• Mince the 6 cloves of garlic.
• Roughly chop 0.25 cup fresh cilantro and 2 tbsp fresh mint.
• Coarsely crush 1 tbsp dried pomegranate seed (anardana), 1.5 tbsp coriander seed, and 1 tsp cumin seed using a mortar/pestle or spice grinder.
• Measure 1 tsp red chili flake, 1 tsp salt, and 0.5 tsp black pepper.
• Crack 1 egg into a small bowl.
• Measure 2 tbsp cornmeal.
• Have 3 tbsp ghee ready for cooking.

🔥 Cook

• 1. In a large mixing bowl, combine the 500 g ground beef, chopped onion, diced tomato, chopped green chili, grated ginger, minced garlic, chopped cilantro, mint, crushed pomegranate seeds, coriander seeds, cumin seeds, red chili flake, salt, black pepper, egg, and cornmeal. Mix thoroughly until the mixture is uniform.
• 2. Divide the mixture into 8 equal portions (≈62‑65 g each), shape each into a ball, then flatten to about 1.5 cm thickness to form patties.
• 3. Heat a heavy skillet or cast‑iron pan over medium‑high heat and add 1 tbsp ghee.
• 4. When the ghee shimmers, place the patties in the pan, leaving space between them. Cook for 4‑5 minutes on the first side until a deep brown crust forms.
• 5. Flip the patties, add another 1 tbsp ghee to the pan, and place a slice of tomato on top of each patty.
• 6. Cook for another 3‑4 minutes over medium heat until the second side is browned and the tomato slice softens and slightly chars.
• 7. Reduce the heat to low, add the remaining 1 tbsp ghee, cover the pan loosely with a lid, and let the kebabs steam for 2 minutes to ensure they are cooked through and melt‑in‑mouth.
• 8. Transfer the kebabs to a plate, allowing excess ghee to drain.

🔥 Serve

• Arrange the hot chapli kebabs on a serving platter with extra lemon wedges.
• Sprinkle freshly chopped cilantro and mint over the top for added freshness.
• Serve warm with naan, paratha, or steamed basmati rice, alongside mint‑yogurt raita and sliced onions.