Chappal Kebab

Total Time: 11 mins Preparation Time: 5 mins Cook Time: 6 mins

Ingredients

• 1 tablespoon chickpea flour
• 1 1/2 lbs ground beef (or ground lamb)
• 6 -7 tablespoons cilantro, chopped
• 2 -3 green chilies, chopped fine
• 1 1/2 teaspoons cumin seeds
• 1 1/2 teaspoons coriander seeds
• 1 teaspoon ground black pepper
• 1 1/4 teaspoons salt
• 1/2 egg, beaten
• 3 -4 tablespoons vegetable oil

Recipe

• 1 toast the cumin and coriander in a dry skillet until they start to pop, but take care not to burn them.
• 2 put all ingredients into a big bowl and work it together with your hands, as if you were making a meatloaf. once it has formed a workable mass, knead it for a few minutes to make the meat smoother.
• 3 press into small patties, as thin as you can possibly make them. mine are about five inches across when they're raw, but shrink a lot during cooking. i find pressing between two sheets of cling film (saran wrap or similar) helps me get a really fine patty in one piece.
• 4 fry in a hot skillet in the vegetable oil until browned on both sides.