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Sunday, March 3, 2019

Mutton Chapli Kebabs

  Mutton Chapli Kebabs, kebab recipe

Mutton Chapli Kebabs

I always had this fascination to plunge into Asian cultures and traditions that lead to calmness inside me. Simplicity, antiques and ordinary things have always captivated my attention from all times. Those who have traveled with me knows that I get irresponsibly happy around sheep’s and donkeys. In Karachi, I stopped the car consistently to take photos of the sheep’s and donkeys grazing herds. “Donkeys” might not make a GREAT list for everyone but they did for me.

I did manage to do all the things I wanted to do, but food was not at the top of my list. But as it is said do good and all the good things will happen to you. My husband took me to the best places of Karachi, part of the tour was to devour Pakistani eateries that not only consisted of biryani, tikka’s but also varieties of kebabs. In our excitement we ate all the delicacies from the scratch, and as it is time of winters we ditched out diets and hogged on speed, what better than a super moreish kebab to tempt our overactive taste buds?  

Yesterday, we had invited Hashim old friends over tea, I used to make wontons and seekh kebabs then stopped making them for several months, although they’ve been featured in full meals. I have shared that recipe earlier, as I know it by heart. But yesterday’s effort came out perfect and better than I expected. They are my attempt of making a homemade chapli kebabs that exploded with flavors. I discovered it from Hira’s mama here in Karachi, for those who are unfamiliar with the chapli kebabs: they originate from Peshawar in Pakistan, they’re dark in color, its full of flavor and fried on a griddle, savored individually or collectively; needless to say it’s also heavy, and greasy, and needs a cup of green tea to wash it down.

These succulent chunks of meat, richly spiced and dunked into some mayo or even simply with nothing, can make us swoon and forgo a six-course meal altogether!

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Serves: 3-4 persons

½ kg Minced Meat   
2-3 Eggs  
2 tablespoons garlic paste
½ tablespoon roasted and crushed coriander seeds 
1 teaspoon crushed red pepper 
1 tomato, finely diced
1 tablespoon freshly chopped cilantro 
1 teaspoon chopped green chilies 
3 onions, chopped 
1 cup, ghee or cooking oil 
2-3 tablespoon wheat flour
Salt to taste 

  • Before starting the procedure, make sure that the finely chopped onions are drained well.
  • In a big bowl, add in minced goat meat, chopped tomatoes, garlic paste, chopped green chilies, chopped onions and remaining spices like crushed coriander seeds and crushed red chilies. Mix properly.
  • Now add 2 beaten eggs, 1 teaspoon salt and chopped cilantro along with 2-3 tablespoons wheat flour. Mix well and allow it to rest for at least one hour.
  • You can also add pomegranate seeds, butter and spring onions if desired.
  • After some time, apply ghee onto your palms and shape the mixture into the shape of kebabs. IF you have zero idea about how kebabs look like! Simply roll take 3-4 tablespoons of mixture into your palms to form a shape of balls and once done press them with the help of your palms.
  • Now shallow fry the kebabs until golden in texture and crispy from the edges. Serve these juicy chapli kebabs hot with chapati, salads, lemon wedges and with some cream cheese.

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