Instructions

1. 1

   Finely dice the small red onion and add it to a large mixing bowl with the mutton/lamb mince. Grate the garlic cloves directly into the bowl, then add the ginger paste. Chop the green chillies and fresh coriander and add them to the bowl.

   ⏱️ 10 min

   
2. 2

   Take the tomato, remove its core and seeds (guts), then dice it into small pieces. Add the diced tomato to the mince mixture. Follow with the salt, black pepper powder, ajwain seeds, coriander powder, cumin powder, chilli powder, and chilli flakes. Crack in the egg and add the plain or corn flour.

   ⏱️ 5 min

   
3. 3

   Using your hands, thoroughly mix all the ingredients together until well combined and a cohesive kebab mix is formed. For best results and to help the kebabs hold their shape, cover the bowl and refrigerate the mixture for at least 1 hour.

   ⏱️ 5 min

   
4. 4

   While the kebab mixture is chilling, prepare the sauce. In a separate bowl, combine the yogurt, mint sauce (or finely chopped mint leaves), grated garlic clove, sugar, and chopped fresh coriander. Season with salt and pepper to taste. Mix well. You can blend the sauce if you prefer a smoother consistency.

   ⏱️ 5 min

   
5. 5

   Heat a generous amount of oil in a large pan over medium heat for shallow frying. Once the oil is hot, take a golf ball-sized amount of the kebab mixture and flatten it into a patty using your hands. Carefully place the patties into the hot oil. Cook the kebabs for 3-5 minutes per side, or until they are browned and crispy on the outside and cooked through.

   ⏱️ 15 min

   
6. 6

   Once the kebabs are cooked, remove them from the pan and place them on a plate lined with kitchen roll to drain any excess oil. Serve the Chapli Kebabs immediately with the prepared yogurt mint sauce.

   ⏱️ 5 min

   

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Nutrition Facts (per serving)