Chapli Kabab is a delicious and popular Pakistani dish made with minced meat and a blend of spices. Here's a recipe for making Chapli Kabab for 4 people:
Ingredients:
500g minced beef or lamb
2 medium-sized onions, finely chopped
1 tablespoon ginger paste
1 tablespoon garlic paste
2 tablespoons red chili powder
1 tablespoon coriander powder
1 tablespoon cumin powder
1 teaspoon turmeric powder
1/2 teaspoon garam masala powder
Salt, to taste
1/2 cup chopped fresh coriander leaves
1/2 cup chopped fresh mint leaves
2-3 green chillies, finely chopped
2 eggs, beaten
1/2 cup gram flour (besan)
Oil, for frying
Instructions:
In a large mixing bowl, combine the minced meat, onions, ginger paste, garlic paste, red chili powder, coriander powder, cumin powder, turmeric powder, garam masala powder, and salt.
Add the chopped coriander leaves, mint leaves, and green chillies to the bowl and mix well.
Add the beaten eggs and gram flour to the mixture and mix well again. The mixture should be well combined and slightly sticky.
Divide the mixture into 8 equal portions and shape each portion into a flat, round patty.
Heat oil in a large frying pan over medium heat. Once the oil is hot, carefully add the chapli kababs to the pan and fry for 4-5 minutes on each side, until golden brown and crispy.
Once done, remove the kababs from the pan and drain on a paper towel to remove any excess oil.
Serve hot with naan bread or rice, and a side of raita or chutney.
Enjoy your delicious homemade Chapli Kabab for four!
Maton Achari is a delicious and popular Indian dish made with lamb and achari masala, a blend of spices that includes mustard seeds, fennel seeds, cumin seeds, and fenugreek seeds. Here's a recipe to make Maton Achari at home:
Ingredients:
1 kg lamb, cut into small pieces
3-4 tbsp oil
2 onions, finely chopped
3-4 garlic cloves, minced
1-inch piece of ginger, minced
2-3 green chilies, finely chopped
1 tomato, chopped
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp fennel seeds
1 tsp fenugreek seeds
1 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
1 tsp garam masala
2-3 tbsp achari masala
Salt to taste
Instructions:
Heat oil in a large pan or a pressure cooker over medium heat.
Add cumin seeds, mustard seeds, fennel seeds, and fenugreek seeds. Fry for a few seconds until the seeds start to splutter.
Add onions, garlic, ginger, and green chilies. Sauté until the onions turn golden brown.
Add tomato and cook until it becomes soft and mushy.
Add turmeric powder, red chili powder, coriander powder, garam masala, and achari masala. Mix well and cook for a minute.
Add lamb pieces and salt. Mix well until the lamb is coated with the spice mixture.
If using a pressure cooker, add about 1/2 cup of water and pressure cook for 3-4 whistles or until the lamb is cooked and tender. If using a pan, cover and cook on low heat until the lamb is cooked and tender.
Garnish with fresh coriander leaves
