<br /><br /><br /><br /><br />Chapli Kabab is a delicious and popular Pakistani dish made with minced meat and a blend of spices. Here's a recipe for making Chapli Kabab for 4 people:<br /><br />Ingredients:<br /><br />500g minced beef or lamb<br />2 medium-sized onions, finely chopped<br />1 tablespoon ginger paste<br />1 tablespoon garlic paste<br />2 tablespoons red chili powder<br />1 tablespoon coriander powder<br />1 tablespoon cumin powder<br />1 teaspoon turmeric powder<br />1/2 teaspoon garam masala powder<br />Salt, to taste<br />1/2 cup chopped fresh coriander leaves<br />1/2 cup chopped fresh mint leaves<br />2-3 green chillies, finely chopped<br />2 eggs, beaten<br />1/2 cup gram flour (besan)<br />Oil, for frying<br />Instructions:<br /><br />In a large mixing bowl, combine the minced meat, onions, ginger paste, garlic paste, red chili powder, coriander powder, cumin powder, turmeric powder, garam masala powder, and salt.<br /><br />Add the chopped coriander leaves, mint leaves, and green chillies to the bowl and mix well.<br /><br />Add the beaten eggs and gram flour to the mixture and mix well again. The mixture should be well combined and slightly sticky.<br /><br />Divide the mixture into 8 equal portions and shape each portion into a flat, round patty.<br /><br />Heat oil in a large frying pan over medium heat. Once the oil is hot, carefully add the chapli kababs to the pan and fry for 4-5 minutes on each side, until golden brown and crispy.<br /><br />Once done, remove the kababs from the pan and drain on a paper towel to remove any excess oil.<br /><br />Serve hot with naan bread or rice, and a side of raita or chutney.<br /><br />Enjoy your delicious homemade Chapli Kabab for four!<br /><br />Maton Achari is a delicious and popular Indian dish made with lamb and achari masala, a blend of spices that includes mustard seeds, fennel seeds, cumin seeds, and fenugreek seeds. Here's a recipe to make Maton Achari at home:<br /><br />Ingredients:<br /><br />1 kg lamb, cut into small pieces<br />3-4 tbsp oil<br />2 onions, finely chopped<br />3-4 garlic cloves, minced<br />1-inch piece of ginger, minced<br />2-3 green chilies, finely chopped<br />1 tomato, chopped<br />1 tsp cumin seeds<br />1 tsp mustard seeds<br />1 tsp fennel seeds<br />1 tsp fenugreek seeds<br />1 tsp turmeric powder<br />1 tsp red chili powder<br />1 tsp coriander powder<br />1 tsp garam masala<br />2-3 tbsp achari masala<br />Salt to taste<br /><br />Instructions:<br /><br />Heat oil in a large pan or a pressure cooker over medium heat.<br /><br />Add cumin seeds, mustard seeds, fennel seeds, and fenugreek seeds. Fry for a few seconds until the seeds start to splutter.<br /><br />Add onions, garlic, ginger, and green chilies. Sauté until the onions turn golden brown.<br /><br />Add tomato and cook until it becomes soft and mushy.<br /><br />Add turmeric powder, red chili powder, coriander powder, garam masala, and achari masala. Mix well and cook for a minute.<br /><br />Add lamb pieces and salt. Mix well until the lamb is coated with the spice mixture.<br /><br />If using a pressure cooker, add about 1/2 cup of water and pressure cook for 3-4 whistles or until the lamb is cooked and tender. If using a pan, cover and cook on low heat until the lamb is cooked and tender.<br /><br />Garnish with fresh coriander leaves
