When it comes to desi food, few dishes offer the hearty satisfaction of chapli kababs. Originating from the vibrant streets of Peshawar, Pakistan, these juicy, flavorful patties traditionally made from minced meat have earned a beloved place in Pakistani cuisine. Our Spicy Lamb Chapli Kababs with Pomegranate Seeds bring together the bold spiciness of traditional chapli kababs and the sweet-tart crunch of pomegranate seeds, creating a delightful fusion that elevates this classic kabab recipe. Ideal for those evenings when you crave something hearty yet sophisticated, these kababs promise a culinary experience as vibrant as their origin.
Spicy Lamb Chapli Kababs with Pomegranate Seeds
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine South Asian
Mixing bowl (large) Essential for evenly mixing ingredients.
Frying pan or skillet Preferably non-stick or cast iron.
Spatula For flipping kababs.
Kitchen paper towels For draining excess oil.
Measuring spoons and cups To ensure precision in spice measurements.
- Ground lamb keema – 500g, finely minced
- Onion – 1 medium-sized finely chopped
- Tomato – 1 medium diced small
- Garlic paste – 1 tablespoon
- Ginger paste – 1 tablespoon
- Green chilies – 2 finely chopped
- Coriander seeds – 1 tablespoon lightly toasted and crushed
- Cumin seeds – 1 tablespoon lightly toasted and crushed
- Red chili flakes – 1 teaspoon
- Garam masala – 1 teaspoon
- Salt – to taste
- Fresh coriander leaves – 1/2 cup finely chopped
- Fresh mint leaves – 1/4 cup finely chopped
- Pomegranate seeds – 1/2 cup
- Egg – 1 large lightly beaten
- Gram flour besan – 2 tablespoons, lightly roasted
- Vegetable oil – for frying
Prepare the Mixture
In a large mixing bowl, combine minced lamb, chopped onions, diced tomatoes, garlic and ginger pastes, green chilies, crushed coriander and cumin seeds, red chili flakes, garam masala, salt, fresh coriander, mint leaves, and roasted gram flour. Mix thoroughly using your hands to ensure all ingredients are evenly distributed.
Incorporate Egg and Pomegranate Seeds
Add the beaten egg and pomegranate seeds into the lamb mixture. Gently fold to evenly distribute without breaking the seeds, enhancing the overall juiciness and sweetness of your kababs.
Shape the Kababs
Divide the mixture into equal portions, about the size of a tennis ball. Flatten each portion into round patties, roughly ½ inch thick, ensuring even thickness for uniform cooking.
Frying the Kababs
Heat vegetable oil in a frying pan or skillet on medium-high heat. Gently place the kababs in the pan, cooking each side for approximately 4-5 minutes until golden brown and crispy on the edges. Drain on kitchen paper towels to remove excess oil.
Serve Immediately
Enjoy your kababs hot and fresh, garnished with additional fresh herbs and a sprinkle of pomegranate seeds for added color and flavor.
Pairings
These Spicy Lamb Chapli Kababs with Pomegranate Seeds are deliciously versatile. Serve them with freshly baked naan or steamed rice. Complementing sauces like mint chutney or a creamy garlic dip make ideal companions. For a refreshing balance, serve alongside a simple cucumber-yogurt raita or a colorful chaat recipe incorporating crispy chickpeas and tangy tamarind sauce. You might also enjoy them in a warm pita as an exciting twist on a chapli kabab burger, topped with crunchy lettuce and yogurt sauce.
FAQs
1. Can I use beef or chicken instead of lamb?
Yes! Lamb is traditional, but ground beef or chicken also works wonderfully. If using chicken, opt for thigh meat, which will remain moist and flavorful.
2. Can I bake chapli kababs instead of frying them?
Absolutely. Baking at 400°F (200°C) for about 20 minutes, flipping halfway, is a healthier alternative.
3. Why are my kababs falling apart?
Chapli kababs may fall apart due to excessive moisture. Adjust by adding slightly more gram flour or breadcrumbs and chill briefly before cooking.
4. Can I freeze chapli kababs?
Yes, uncooked kababs freeze well. Separate them with parchment paper, store in airtight containers or bags, and thaw before cooking.
5. How can I enhance the kababs' spiciness?
Increase red chili flakes or add finely chopped fresh chilies for extra heat. Adjust to your preference gradually.
