Chapli kabab

STEPS OF COOKING

1. Very finely dice 3 medium (250g) onions and squeeze in a cloth to remove the extra liquid.
2. Take 750g ground/minced meat (600g meat and 150g fat/suet), 4-6 finely chopped, medium green chillies, 2 tbsp Shan Ginger Paste, 3 tbsp Shan Garlic Paste, 3 tbsp chopped cilantro/fresh coriander and 1-2 whisked eggs. Add to the diced onions.
3. Take 1 packet Shan Chapli Kabab Mix and dissolve in ½ cup water. Add to mixture above. Set aside and marinate for 30 mins.
4. Cut 1-2 medium tomatoes into thin, round slices. Make flat, thin kababs/patties with wet hands and paste a tomato slice on one side of the kababs/patties. Heat 3 cups (500ml) of cooking oil and shallow fry until kababs/patties are crisp brown on both sides.

      Serving Suggestion

      Serve hot with diced fresh salad and ShanTamarind Chutney or Shan Green Chutney

     Cooking Tip

     For a richer taste, add 100g-200g beef bone marrow and ½ cup maize flour in the meat mixture.