Peshawari Chapli Kebab

Ingredients

• •Ground beef
• •Tomato
• •Onion
• •Green chili
• •Coriander seed
• •Pomegranate seeds
• •Cornstarch
• •Egg
• •Fresh coriander
• •Vegetable oil

Steps

1. 1Combine the ground beef in a large bowl with finely chopped tomato, onion, green chili, and fresh coriander.
2. 2Coarsely crush the coriander seeds and dried pomegranate seeds with a mortar and pestle, then mix them into the meat along with salt.
3. 3Add the cornstarch and a beaten egg to the mixture and knead everything together firmly for a few minutes, until it feels cohesive and slightly sticky.
4. 4Shape the mixture into flat, wide patties about half an inch thick, pressing a few extra slices of tomato directly onto the surface of each one.
5. 5Heat a generous layer of oil in a wide, flat pan over medium heat until shimmering.
6. 6Carefully slide the patties into the hot oil and fry for about 5 minutes per side, until a deeply crisp, craggy crust forms and the inside is fully cooked.
7. 7Press down gently on each kebab partway through cooking to help it hold its wide, flat shape.
8. 8Drain the kebabs briefly on paper.
9. 9Serve hot, wrapped in naan bread with sliced onion and a wedge of lemon.