Prepare your tomatoes and onions by finely dicing and setting them aside until ready to use.
In a mortar and pestle or spice grinder add in the pomegranate seeds and coriander seeds, blend until roughly crushed. Don’t make it a fine powder
In a large bowl with the ground beef add in the crushed seeds, all the spices, salt, ginger-garlic paste*, and chopped cilantro. Mix all the spices in thoroughly
Add the tomatoes and onions into the beef and combine evenly into the mixture. At this point you can, optionally, add in chopped green chilies for extra spiciness
Once your mixture is done you can start forming and cooking the kebabs. Heat up a large frying pan with vegetable oil (enough to shallow fry the kebabs) on medium heat. To form the kebabs take about 2-3 tablespoons of meat and form it into a ball then flatten between your palms until about ¼ - ½ inch thick. Round the edges with your fingers then add into the heated pan.
Form as many kebabs as can fit into the pan. Let each kebab cook for 3-4 minutes per side and flip when there is a charred, crisp exterior.
Continue to form kebabs and add to pan as you cook them. You should end up with about 12 kebabs
Once the kebabs are done serve up immediately with some Parathay or Biryani with a side of chutney. Garnish with cilantro and red onion slices.
Enjoy!
