Pakistani Chapli Kebab with Herb Salad

Ingredients

• 1 lb ground beef, with at least 20 percent fat
• 1/3 cup pomegranate seeds
• 1/4 cup cornmeal or chickpea flour
• 1 large egg
• 4 tbsp neutral oil or beef fat, for frying
• 1 small onion, finely diced
• 2 tomatoes, one diced and one sliced
• 2 tbsp coarsely crushed coriander seeds
• 1 tsp ground cumin
• 2 green chilies, minced
• 1/2 cup chopped cilantro
• 1 cucumber, sliced, and 1 cup herb leaves
• 2 limes, cut into wedges
• Salt and black pepper

Steps

1. Crush the coriander seeds coarsely in a mortar rather than grinding them to powder. Those crunchy fragments are the signature texture of a chapli kebab.
2. Mix the beef with the crushed coriander, cumin, onion, diced tomato, chilies, cilantro, cornmeal, egg, 1 1/2 teaspoons salt, and plenty of pepper.
3. Mix it with a light hand, just until combined. Over-worked meat turns springy and dense, and chapli kebabs should stay loose and crumbly.
4. Fold in the pomegranate seeds last so they stay whole, then chill the mixture for 30 minutes.
5. Shape into four very flat patties, no more than 1/2 inch thick and about 5 inches across. Chapli means flat, and thick patties will not cook through before the outside burns.
6. Press a slice of tomato into the top of each one.
7. Heat the oil in a wide skillet over medium heat until it shimmers; there should be a shallow layer, not a film.
8. Fry the kebabs for 4 to 5 minutes per side, basting with the hot fat, until deep brown and cooked through to 160F (71C). Serve with the cucumber, herb leaves, and lime wedges.

Allergen note: Contains egg.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.