Chapli Kebab — Peshawari Ground Beef Patties

Ingredients

• 1½ lb Ground Beef, coarsely ground
• 2 Tomatoes, finely chopped and drained
• 1 onion, finely chopped
• 3 tbsp cornmeal or coarse chickpea flour
• 2 tbsp coriander seeds, coarsely crushed
• 1 tbsp pomegranate seed powder (anardana)
• 2 tsp red chili flakes
• 1 egg
• 3 green chilies, minced
• ½ cup cilantro, chopped
• 1 tsp salt
• 4 tbsp beef fat or ghee, for frying
• 1 tomato, sliced into thin rounds

Method

1. Mix the Ground Beef with the chopped Tomatoes, onion, cornmeal, crushed coriander, anardana, chili flakes, egg, green chilies, cilantro, and salt. Squeeze it through your fingers rather than stirring — you want it homogenous but still loose.
2. Rest the mixture in the fridge 20 minutes so the cornmeal absorbs the tomato juice and the patties hold together.
3. Form very flat patties, about ½ inch thick and wider than you think reasonable. Press a tomato round into the top of each.
4. Fry in the ghee over medium-high, 4–5 minutes a side, without moving them, until a dark crust forms. Beef should reach 160°F (71°C).
5. Drain briefly, then serve in naan with raw onion rings, mint chutney, and a hard squeeze of lemon.