Chapli Kebab (Spiced Lamb Patties)

• 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.