Chapli kebab

Ingredients

• 700 gBeef, grass-fed, ground, raw
• 400 gTomatoes, red, ripe, raw, year round average
• 180 gOnions, raw
• 35 gPomegranates, raw
• 15 gOil, olive, salad or cooking
• 7 gSalt, table
• 5 gSpices, cumin seed
• 6 gSpices, coriander seed
• 4 gSpices, pepper, red or cayenne

Method

1. Finely chop onion and tomatoes, separate pomegranate seeds and measure cumin, coriander, cayenne and salt.
2. Mix ground beef with the prepared vegetables, seeds, spices and salt; knead 3 minutes so it holds together.
3. Shape eight broad thin patties and place them beside the pan.
4. Fry patties in batches in 30 g oil at 175 °C for 20 minutes total until crisp-edged and 72 °C at the centre.