CHAPLI KABAB & RAITA SAUCE
Ground Lean Meats
Ground Lean Veal
45 min
Preparation
10 min
Cooking
6
Portions
Ingredients
- 908 g (2 lbs.) Fontaine Family lean ground veal
- 125 ml (1/2 cup) chopped tomatoes
- 125 ml (1/2 cup) grated carrots
- 125 ml (1/2 cup) chopped green onions
- 125 ml (1/2 cup) chopped onions
- 60 ml (1/4 cup) chopped cilantro
- 125 ml (1/2 cup) chopped green and red pepper (combined)
- 5 ml (1 tsp.) garam masala
- 5 ml (1 tsp.) coarse coriander spice
- 5 ml (1 tsp.) cumin powder
- 10 ml (2 tsp.) tsp salt
- 5 ml (1 tsp.) black pepper powder
- 10 ml (2 tsp.) crushed red chilies
- 15 ml (1 tbsp.) corn meal
- 15 ml (1 tbsp.) ginger garlic paste
- 15 ml (1 tbsp.) ghee
- 15 ml (1 tbsp.) fresh lemon juice
- 1.25 ml (1/4 tsp.) baking powder
- 1 egg
- Clarified butter or vegetable oil as needed for frying
- 15 ml (1 tbsp.) pomegranate or mango powder (optional)
- Crushed green chilies according to taste for added zing (optional)
Yogurt Sauce
- 250 ml (1 cup) plain Greek yogurt
- 5 ml (1 tsp.) cumin powder
- 2.5 ml (1/2 tsp.) salt
- 2.5 ml (1/2 tsp.) green chili paste
- 60 ml (1/4 cup) finely chopped cilantro
- 60 ml (1/4 cup) finely chopped cucumbers
Preparation
- In a large bowl, mix all the ingredients using your hands until well combined.
- Meat mixture should rest for a minimum of 30 minutes before cooking or preferably 4-6 hours in the fridge or overnight.
- Roll medium balls and flatten with hands to form patties.
- Cover bottom of a shallow skillet with vegetable oil and fry kababs on medium heat for 4-5 minutes until crisp and lightly charred, turning once.
- Serve with sliced tomatoes, onions or your choice of salad, naan bread, and delicious homemade raita (yogurt sauce). To make yogurt sauce, combine all ingredients and serve fresh with the chapli kababs.