Chapli kebabs with naan and kachumber salad

Big, flat, crisp-edged beef patties from Peshawar, packed with tomato, herbs, crushed coriander and pomegranate seeds. Serve in warm naan with a chopped salad and yoghurt.

Ingredients

• 600 g Beef mince, 15–20% fat is best
• 1 Onions, very finely chopped and squeezed dry
• 1 Tomatoes, deseeded and finely chopped
• 1 Eggs
• 20 g Cornflour
• 15 g Fresh ginger, grated
• 0.2 Garlic, crushed
• 6 g Ground coriander
• 4 g Cumin seeds, toasted and crushed
• 2 g Dried chilli flakes
• 30 g Pomegranate seeds
• 15 g Fresh coriander, chopped
• 5 g Salt
• 50 ml Vegetable oil
• 4 Naan breads
• 150 g Natural yoghurt
• 2 Tomatoes, diced
• 0.5 Cucumber, diced
• 1 Red onions, finely diced
• 1 Lemons, juiced

Method

1. Mix everything from the mince down to the salt with your hands until it holds together. Leave the chilli flakes out of a quarter of the mix if anyone wants it mild.
2. With wet hands, shape into 8 thin patties about 12cm across. Chill for a bit to firm up.
3. Toss the salad vegetables with the lemon juice and a pinch of salt.
4. Heat the oil in a large frying pan and shallow-fry the kebabs in batches over a medium-high heat until dark and crisp on the outside and cooked through.
5. Warm the naans in the oven or a dry pan.
6. Serve the kebabs in or with the naans, with the salad and yoghurt.