Chapli Kebab Spiced Lamb Patties
Bursting with bold South Asian flavors, Chapli Kebab Spiced Lamb Patties are a tantalizing treat that combines tender ground lamb with a medley of aromatic spices and fresh herbs. These juicy, golden-brown patties are flavored with crushed coriander and cumin seeds, vibrant green chilies, and a tangy hint of dried pomegranate seeds, creating an irresistible balance of heat and zest. A touch of garam masala and fresh cilantro and mint infuse each bite with authentic richness, while an egg and a dash of flour bind the mixture perfectly. Quick and easy to prepare, these kebabs are pan-fried to perfection, making them delightfully crisp on the outside and irresistibly succulent on the inside. Serve them hot with warm naan, cooling yogurt chutney, or a crisp salad for a flavorful, crowd-pleasing dish that's perfect for any occasion. Keywords: chapli kebab, spiced lamb patties, South Asian recipes, lamb kebab recipe, easy dinner ideas, aromatic spices.
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Recipe Information
Ingredients
- 500 grams Ground lamb
- 1 medium Onion (finely chopped)
- 1 medium Tomato (finely chopped and seeds removed)
- 2 cloves Garlic (minced)
- 3 tablespoons Fresh cilantro (finely chopped)
- 2 tablespoons Fresh mint leaves (finely chopped)
- 2 medium Green chilies (finely chopped)
- 2 teaspoons Coriander seeds (lightly crushed)
- 1 teaspoon Cumin seeds (toasted and crushed)
- 2 teaspoons Pomegranate seeds (dried, crushed)
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 2 tablespoons All-purpose flour
- 1 large Egg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 4 tablespoons Vegetable oil (for frying)
Instructions
In a large mixing bowl, combine the ground lamb, finely chopped onion, tomato, garlic, cilantro, mint, green chilies, and all the spices (coriander seeds, cumin seeds, pomegranate seeds, red chili powder, garam masala, salt, and black pepper).
Add the all-purpose flour and crack in the egg. Mix thoroughly using your hands until all the ingredients are well incorporated.
Cover the bowl with plastic wrap and let the mixture rest in the refrigerator for 15-20 minutes to allow the flavors to meld together.
Divide the mixture into 8 equal portions and shape them into flat, round patties about 1/2 inch thick.
Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, carefully place the patties into the skillet, being mindful not to overcrowd.
Fry the patties for 3-4 minutes per side until they are golden brown and cooked through. Use a spatula to flip them gently to avoid breaking.
Once cooked, remove the patties from the skillet and place them on a plate lined with paper towels to drain excess oil.
Serve the Chapli Kebabs hot with naan, a side of yogurt chutney, or a fresh salad.
Nutrition Facts
Calories |
534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 993 mg | 43% | |
| Total Carbohydrate | 10.2 g | 4% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 3.2 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 67 mg | 5% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 638 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
