Lamb

Lamb chapli

Name: Spicy lamb patties (chapli) recipe
Yield: 8
Ingredients: 50g cornflour; 500g lamb mince; 1 carrot, coarsely grated; 1 desiree potato, peeled, coarsely grated; 2 red capsicums, finely chopped; 2 green capsicums, finely chopped; 1/2 long red chilli, finely chopped; 1 small bunch coriander, finely chopped (stems and leaves), plus extra, to serve; 3 garlic cloves, crushed; 2 tsp finely grated fresh ginger; 1 egg, lightly beaten; 20.00 ml dried mint; 2 tsp ground chilli; Sunflower oil, to shallow-fry, plus extra, to roll; Labneh, to serve; Extra virgin olive oil, to serve; Pickled red chillies, to serve; Lemon wedges, to serve

Rate now

Jump to recipe

by delicious. team

delicious. team

Jul 18, 2024

"Chapli is a popular Afghani street-food, served in a wrap. It can be elevated with salad, chips and sauce." – Roya Moeen.

This recipe is by Roya Moeen.

1/3 cup (50g) cornflour
500g lamb mince
1 carrot, coarsely grated
1 desiree potato, peeled, coarsely grated
2 red capsicums, finely chopped
2 green capsicums, finely chopped
1/2 long red chilli, finely chopped
1 small bunch coriander, finely chopped (stems and leaves), plus extra, to serve
3 garlic cloves, crushed
2 tsp finely grated fresh ginger
1 egg, lightly beaten
1 tbs dried mint
2 tsp ground chilli
Sunflower oil, to shallow-fry, plus extra, to roll
Labneh, to serve
Extra virgin olive oil, to serve
Pickled red chillies, to serve
Lemon wedges, to serve

Method

1.

Line a tray with baking paper.
2.

Mix the cornflour with 2 tbs water in a large bowl until smooth. Add remaining ingredients, except the oils, labneh, pickled chilli and lemon. Season and, using hands, mix well to combine (mixture will be a little sticky). Divide into portions. With oiled hands, roll portions into balls and place on prepared tray. Refrigerate for 1 hour to firm up slightly.
3.

Heat a large frypan with 2cm sunflower oil over medium heat to 160°C (a cube of bread will turn golden in 3 minutes when the oil is hot enough). Flatten chapli slightly in the palm of your hand, then shallow-fry, in batches if necessary, turning occasionally, for 6-8 minutes until crispy, golden and cooked through. Drain on paper towel and season to taste. Cover with foil and rest for 10 minutes before serving.
4.

Spoon labneh over base of a large serving platter and top with chapli. Scatter with extra coriander, drizzle with olive oil and serve with pickled red chillies and lemon wedges alongside.