Chapli Kebab with Yoghurt Chutney
A Pakistani dinner sized for one person, ready in 25 minutes. Roughly £2.30 a portion. Expect a bit of heat.
Per portion
Calories from protein 22%, carbs 16%, fat 62%. Estimated from the ingredients.
Roughly £2.30 a portion.
Method
- 1
Keep back a few coriander leaves, then mix the beef mince with ¼ tsp salt, the onion, tomato, chilli, coriander seeds, cumin seeds, chilli powder, gram flour and the rest of the fresh coriander until well combined.
- 2
Shape into 2 flat, wide patties and press a tomato slice firmly into the top of each.
- 3
Heat the oil in a frying pan over medium heat and fry the patties for 4–5 minutes per side until well browned and cooked through with no pink in the middle.
- 4
Mix the yoghurt with the mint to make a quick chutney.
- 5
Season to taste with salt and black pepper, then serve the chapli kebabs with the minted yoghurt chutney and the sliced red onion, scattered with the reserved coriander.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/chapli-kebab-with-yoghurt-chutney/
