Chapli Kebab (Spiced Lamb Patties)

Recipe source: local newspaper

• Ready In: 4 hrs 30 mins
• Serves: 12

Ingredients

• 2  bunches scallions, white parts only, thinly sliced
• 1  onion, diced
• 2  tomatoes, seeded and chopped
• 2  lbs ground lamb
• 3  tablespoons  coriander
• 3  tablespoons pomegranate molasses
• 1  tablespoon red pepper flakes
• 1  teaspoon pepper
• 1 1⁄2 teaspoons salt
• 1⁄2 cup cilantro, chopped
• 2  green chilies, seeded and chopped
• 5  garlic cloves, minced and then ground into a paste
• 1⁄3 cup  grams flour (or breadcrumbs, ground)
• 2  eggs, beaten
• 3  tomatoes
• 3  tablespoons canola oil
•  pomegranate seeds, optional garnish

Directions

1. In the center of a large kitchen towel combine first 3 ingredients (scallions - tomatoes). Squeeze gently over the sink to remove excess water and then place vegetables in a large bowl.
2. Stir in next 12 ingredients (lamb - eggs). Mix well, cover and refrigerate for at least 3 hours.
3. Form meat into 12 patties.
4. Slice tomatoes into 12 slices and then press 1 tomato slice into the top of each patty.
5. Heat the oven to broil.
6. In and oven-safe skillet over medium high heat heat 1 tablespoon of the oil until hot.
7. Working in batches, slice patties into pan with tomato side up and cook for 2 minutes and then flip patties and place skillet under broiler for 4-5 minutes or until cooked through.
8. Transfer patties to a paper towel lined plate. Cover with foil and keep warm while cooking remaining patties, using additional oil per batch if needed.
9. To serve, place kebabs on a platter and sprinkle with additional cilantro and pomegranate seeds, if desired.