Beef Chapli Kebab

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

grate the onion. You should still be able to see small pieces of onion, so not really fine. Wrap the blended onion in a cloth and squeeze it to extract as much moisture as possible.

Step 2

Place this in a large mixing bowl and add all of the ingredients except for the bone marrow and chopped tomatoes.

Step 3

Mix all of the ingredients together with your hands. You really want to break the meat down so knead it for about 10 minutes until super fine and well combined. The idea here is not only to combine the ingredients but to super-mince the meat.

Step 4

Finely chop the beef bone marrow into 5mm (1⁄4in) pieces or smaller. Work this into the meat as well so that it is all well combined, but you still want to see the chunks of marrow. Then add the chopped tomatoes.

Step 5

Divide the meat mixture into five large equal- size patties, or smaller patties if you wish.

Step 6

When ready to cook, heat about 7.5cm (3in) of beef dripping or oil over a medium–high heat. When visibly hot, carefully submerge the beef patties into the fat. Fry for 2–3 minutes until crispy on the exterior and cooked through. Season with salt and drizzle each with a squeeze of lime juice to serve. You could simply serve these with the lime juice but I like to serve them on a hot chapati with loads of salad veg and a good hot sauce or coriander and chilli chutney.

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