PAKISTAN: Chapli Kebab and Mixed Sabzi Weeknight Curry

If you're a meat-and-potato lover, this dinner is a great way to try a global take on them without much effort or hard-to-find ingredients. While I've made curries prior, I have never made one so simple to prepare. It came together in no time, yet did not lack on flavor. The pomegranate seeds gave the meat patties a taste profile that was new to me. Delicious!

Mixed Sabzi Weeknight Curry

3 tablespoons olive oil

1 small onion

2 cloves garlic

1 teaspoon minced fresh ginger

1 Roma tomato

1 Thai or serrano chili pepper

1 cup baby carrots or 2 medium carrots

1 large or 2 small Yukon Gold potatoes

1 cup frozen peas

½ teaspoon cumin seeds

½ teaspoon ground coriander

½ teaspoon ground cumin

½ teaspoon ground turmeric powder

¼ teaspoon red chili powder, or to taste

½ teaspoon salt, plus more to taste

¼ roughly chopped cilantro leaves

1. Heat oil in a non-stick pan over medium heat. Finely chop the onions. Mince the garlic. Add the onion and sauté until golden brown (~8 minutes). Add the garlic and ginger and sauté 2 minutes. If the mixture sticks, add a few tablespoons of water.

2. Seed and roughly chop the tomato and chili pepper. Add to the skillet. If using whole carrots, peel them and cut into 1" discs. If using baby carrots, cut them in half. Peel and chop the potatoes into bite-size chunks. Add carrots and potatoes to the skillet. Add the peas, cumin (seeds and ground), coriander, turmeric, chili power, and salt. Stir to combine.

3. Lower the heat to low and cover the pan with the lid. Let the vegetables steam for about 25 minutes, checking and stirring every few minutes. If the mixture sticks, add a splash of water.

4. When potatoes are cooked to your liking, taste for seasoning. Remove from heat and mix in cilantro.

5. Serve with rice or naan.

Chapli Kebab

½ medium red onion

1 Thai or serrano chili pepper

1 Roma tomato

1 clove garlic

2 tablespoons fresh pomegranate seeds

2 tablespoon pomegranate seeds, crushed

1 teaspoon minced fresh ginger

1 teaspoon ground coriander

1 teaspoon ground cumin

¼ teaspoon red chili powder (cayenne or Kashmiri red chili)

1 ¼ teaspoon salt

1 egg

1 lb beef (80% lean, 20% fat)

2 tablespoon cornmeal

¼ cup cilantro leaves, finely chopped

3 tablespoons canola oil

1. Peel onion and chop into large chunks. Seed and chop chili pepper and tomato. Crush garlic clove and cut into a few large pieces. Add onion, chili pepper, tomato, garlic, pomegranate seeds, and ginger to a small food processor and pulse until finely chopped.

2. Pour mixture into a large bowl. Add rest of the ingredients chapli kebab to the bowl. Mix well. If you have time, cover the bowl and place in the refrigerator for flavors to meld, 1-12 hours.

3. Heat oil in a cast iron or nonstick skillet over medium high heat. Form the meat mixture into thin, flat patties, about the size of an average pancake, and fry in the hot oil until deep brown and crispy on both sides, about 3-5 minutes per side.

4. Serve with naan and raita.

   
   

#meatandpotatoes #curry #potatoes #beef #soccerballs #pakistan #pakastianifood

FUN FACTS:

• More than 70% of all soccer balls in the world are made in one Pakistani city, Siakot.

• The world’s first computer virus was produced by two Pakistani brothers in Pakistan and first discovered in 1986.

• In 2016 an ATM was built at the Khunjerab border crossing between Pakistan and China. Located at more than 15,300 feet above sea level, it is the highest ATM in the world.