Traditional Peshawari soft and moist minced beef patties made with pomegranate and simple spices.
500 gms minced beef
2 medium tomatoes, finely chopped
2 onions, finely chopped
2 tbsp pomegranate seeds
1 tsp garlic paste
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp garam masala / 1 tbsp spice mix for chappli kabab
1 tsp cumin powder
1 tbsp coriander seeds (crushed)
3 tbsp finely chopped coriander leaves
1 egg lightly beaten
1 tbsp finely chopped green chillies (optional)
2-3 tbsp gram flour / corn flour / whole wheat flour
Salt and pepper to taste
Oil for shallow fry
In a large bowl, mix minced beef, garlic paste, turmeric powder, red chilli powder, garam masala, cumin powder, crushed coriander seeds, pomegranate seeds, gram flour, salt and pepper. Sprinkle coriander leaves. Mix it well.
(Tip: grind pomegranate seeds for smooth texture and more flavour .)
Finely chop onion, tomatoes and green chillies. Add these to above mixture.
Then add egg and mix it well.
Refrigerate for 30 minutes to 1 hour.
Divide the mixture into equal sized portions out of it. Grease your hands with oil to make sure it’s not sticky. Place it in centre of palm. Roll it to make a smooth ball. Flatten the ball by pressing firmly between your palms. These kebabs are ought to be somewhat larger in size than usual spherical kebabs.
Heat the oil on a heavy-bottomed non-stick pan and shallow fry the kebabs until they are golden brown in colour from both the sides and cooked through.
Serve hot with lemon, sweet raita and naan bread.