Chapli Kebab

Toast the coriander seeds and cumin seeds in a dry skillet for 2–3 minutes until fragrant, then coarsely crush them in a mortar.

Finely chop the onion, tomato, green pepper and cilantro; squeeze out any excess juice from the tomato so the mince doesn't turn watery.

In a bowl, combine the ground beef, chopped onion, tomato, green pepper and cilantro, garlic and ginger paste, crushed coriander and cumin, dried pomegranate seeds, red pepper flakes, black pepper, egg, cornmeal and salt. Mix for 2–3 minutes until the mixture becomes sticky.

Cover the bowl and let the mince rest in the fridge for 15 minutes.

Oil your hands, divide the mince into 8 portions and shape into very flat, round patties about 1 cm thick; if you like, press a few pomegranate seeds into the top of each patty.

Heat oil in a wide skillet over medium-high heat. Fry the kebabs in batches for 4–5 minutes per side, without flipping too soon, so a golden crust forms.

Transfer the cooked kebabs to a paper towel to drain off excess oil; the inside should be fully cooked through, with crispy edges.

Serve hot with naan, plain yogurt or raita, and lemon wedges.