Chapli kebab

Method 5 steps

1. 1

   Mix the mince with the cornmeal, egg, onion, chilli, coriander leaf, crushed coriander seed, pomegranate seeds and salt.

2. 2

   Fold in the tomatoes last so they do not weep too early, and chill the mixture for twenty minutes.

3. 3

   With wet hands shape flat patties twelve centimetres across and a centimetre thick.

4. 4

   Heat half a centimetre of ghee and fry them three or four minutes a side over medium heat, uncovered.

5. 5

   Serve with flatbread, onion rings and lemon. Traditionally an egg is broken over each patty in the pan.