Chapli Kebab Spiced Lamb Patties Recipes

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PAKISTANI CHAPLI KEBAB

Chapli kebab is a form of kebabs widely popular in Pakistan. Mixed together with a South Asian blend of spices, the beef is flattened into circles and shallow-fried. The patty must have a charred exterior for an authentic look and flavor! Serve in a bun with pickled red onions or with a side of pita bread. Add my traditional raita (yogurt dip) to your beautiful platter!

Provided by Rookie With A Cookie

Categories     World Cuisine Recipes     Asian     Pakistani

Time 41m

Yield 4

Number Of Ingredients 14



Pakistani Chapli Kebab image

Steps:

  • Spray a small skillet with cooking spray; warm over medium-high heat. Pour egg into the skillet; cook and stir until scrambled and set, 3 to 5 minutes.
  • Combine scrambled egg, beef, chopped tomato, onion, cilantro, mint, ginger-garlic paste, coriander seeds, salt, cumin, and cayenne pepper in a bowl. Mix by hand until well combined. Shape mixture into patties. Press a tomato slice into the center of each patty.
  • Heat oil in a deep skillet to 375 degrees F (190 degrees C). Cook patties in the hot oil in batches until charred, 4 to 6 minutes per side.

Nutrition Facts : Calories 311.6 calories, Carbohydrate 8 g, Cholesterol 116.1 mg, Fat 20.8 g, Fiber 2.4 g, Protein 21.9 g, SaturatedFat 7.5 g, Sodium 758.9 mg, Sugar 4.3 g

cooking spray
1 egg, lightly beaten
1 pound ground beef
1 tomato, finely chopped
1 red onion, finely chopped
¼ cup finely chopped cilantro
¼ cup finely chopped mint
2 teaspoons ginger-garlic paste
2 teaspoons coriander seeds, crushed
1 teaspoon salt
¾ teaspoon ground cumin
¾ teaspoon ground cayenne pepper
¼ cup vegetable oil for frying, or more as needed
2 tomato, sliced into rounds

CHAPLI BURGERS

This recipe is inspired by the thin, heavily spiced Pakistani patties known as chapli kebabs, which are typically drizzled with green chutney and served wrapped in warm naan. This version replaces naan with buns and welcomes the classic crunch of iceberg lettuce. But what really sets these burgers apart are the other flavorful toppings and condiments: thinly sliced onions, tomatoes and cucumbers, a creamy herbed yogurt, and tomato ketchup spiked with tamarind paste. Take a few extra minutes to put together the sauces - the mouthwatering tang, sweetness, creaminess and spice they'll add will make all the difference.

Provided by Samin Nosrat

Categories     burgers, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 20



Chapli Burgers image

Steps:

  • Place coriander seeds in a small saucepan, and set over medium heat. Swirling pan, lightly toast seeds for 2 minutes until fragrant. Remove from heat, and finely pound in a mortar and pestle with a pinch of salt (alternatively, use a spice grinder or small food processor). Add pomegranate seeds, and coarsely pound (it's fine if the inner seed does not break down). Scrape paste into a large mixing bowl.
  • Add beef, onion, tomato, garlic, ginger, 1/2 jalapeño, pepper flakes, garam masala, cumin, 1/4 cup cilantro, egg and 2 teaspoons salt. Use hands to knead mixture until combined.
  • Fry a quarter-size piece of the mixture, and taste. Adjust seasoning with salt and spices.
  • Line a baking sheet with parchment paper. Divide meat mixture onto parchment into 6 balls, and flatten into thin, 4-inch-round patties.
  • Set a large cast-iron pan over high heat. Add 2 tablespoons oil. When it shimmers, lay three patties into the pan, and cook for 2 minutes on each side until browned, then set aside on a plate. Drain grease from pan, and wipe with a paper towel, then cook remaining patties. (Alternatively, grill burgers over high heat for 2 minutes per side until browned.)
  • Serve immediately on toasted buns with tamarind ketchup, herbed yogurt and other garnishes.

1 tablespoon coriander seeds
Sea salt
2 tablespoons fresh or dried pomegranate seeds
1 pound ground beef
1/2 small yellow onion, minced
1/2 medium tomato, finely chopped and drained of juice
1 clove garlic, finely grated or pounded
1 tablespoon finely grated fresh ginger
1/2 jalapeño, seeded and minced
1/2 teaspoon red-pepper flakes
1 teaspoon garam masala
1 teaspoon cumin powder
1/4 cup finely chopped cilantro leaves and tender stems
1 egg
Neutral oil for cooking
Burger buns
Iceberg lettuce
Tamarind ketchup (see recipe)
Herbed yogurt (see recipe)
Sliced Persian cucumbers, red onions and tomatoes

SPICY LAMB PATTIES

I was forced to create these when my favorite brand stopped making their lamb meatballs, which were a staple in my little food-obsessed world. They're even more scrumptious with a small side of plain yogurt with some mint and cumin stirred into it. Add rice or couscous and a green salad and you have a tasty, easy, somewhat elegant dinner! This recipe can also be used to make meatballs for frying, if you prefer.

Provided by CHEYENNIGANS

Categories     Meat and Poultry Recipes     Lamb     Ground

Time 25m

Yield 4

Number Of Ingredients 7



Spicy Lamb Patties image

Steps:

  • Preheat the grill for high heat.
  • In a bowl, mix the lamb, green onions, garlic, curry powder, cumin, red pepper, salt and pepper. Form into 4 patties.
  • Lightly oil grill grate. Grill patties 5 minutes on each side, or until done.

Nutrition Facts : Calories 237.4 calories, Carbohydrate 3.1 g, Cholesterol 76 mg, Fat 15.8 g, Fiber 1 g, Protein 20.1 g, SaturatedFat 6.4 g, Sodium 140.2 mg, Sugar 0.4 g

1 pound ground lamb
3 green onions, minced
4 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon ground cumin
¼ teaspoon dried red pepper flakes
salt and pepper to taste

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