Chapli Kebab (Spiced Lamb Patties) - cooking recipe

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

Preparation

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.
Stir in next 12 ingredients (lamb - eggs). Mix well, cover and refrigerate for at least 3 hours.
Form meat into 12 patties.
Slice tomatoes into 12 slices and then press 1 tomato slice into the top of each patty.
Heat the oven to broil.
In and oven-safe skillet over medium high heat heat 1 tablespoon of the oil until hot.
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.
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.
To serve, place kebabs on a platter and sprinkle with additional cilantro and pomegranate seeds, if desired.