Kabab-e Degi (کباب دیگی) — Afghan Pan-Fried Lamb Kebab with Tomato-Onion Gravy

• 700 gground lamb (20% fat) (Use freshly ground for best binding and flavor.)
• 200 gyellow onion, finely grated (Squeeze lightly to remove excess juice.)
• 12 ggarlic, finely grated
• 20 gfresh cilantro, finely chopped
• 2 tspground coriander
• 1.5 tspground cumin
• 1 tspblack pepper
• 0.75 tspturmeric
• 10 gfine sea salt
• 1egg (Helps bind in a pan-cooked kebab.)
• 18 gchickpea flour (About 2 tbsp; improves binding and tenderness.)
• 2 tbspneutral oil (sunflower or canola)
• 250 gyellow onion, thinly sliced
• 350 gtomatoes, grated or finely crushed (Or use good-quality crushed tomatoes.)
• 20 gtomato paste (About 1 tbsp for depth and color.)
• 240 mlwater
• 15 mlfresh lemon juice (About 1 tbsp to brighten the sauce.)
• 10 gfresh cilantro leaves (For garnish.)

Instructions

1. 1

   Make the kebab mixture by combining the ground lamb, grated onion, grated garlic, chopped cilantro, spices, salt, egg, and chickpea flour in a large bowl. Knead firmly for 3–4 minutes until the mixture becomes tacky and cohesive; this develops a bind so the patties hold together in the pan.

2. 2

   Cover the bowl and chill the mixture for 15 minutes to help it firm up and keep the fat cold. While it chills, prepare your gravy ingredients so the cooking process moves quickly once the patties are seared.

3. 3

   Divide the lamb mixture into 8 equal portions (about 95 g each) and shape them into oval patties about 2 cm thick. Press a shallow dimple in the center of each patty; this helps them cook evenly and prevents puffing.

4. 4

   Heat a wide, heavy skillet with 2 tbsp neutral oil over medium-high heat until the oil shimmers. Add the patties in a single layer and sear for 3 minutes on the first side and 2 minutes on the second side, just until browned; they do not need to be cooked through yet.

5. 5

   Transfer the browned patties to a plate and reduce the heat to medium. In the same skillet, add the sliced onion and cook for 8–10 minutes, stirring often, until softened and lightly golden; scrape up the browned bits to flavor the sauce.

6. 6

   Stir in the grated/crushed tomatoes and tomato paste, then add the coriander, cumin, turmeric, salt, and black pepper for the gravy. Cook for 5 minutes until the tomatoes darken slightly and the oil begins to separate at the edges, indicating the sauce has concentrated.

7. 7

   Pour in 240 ml water and bring the sauce to a gentle simmer, stirring to fully dissolve the tomato paste. Nestle the patties back into the skillet in a single layer, along with any resting juices, so they can finish cooking in the gravy.

8. 8

   Cover and simmer on low for 18–20 minutes, turning the patties once halfway through to coat them evenly. The kebabs are done when they feel firm and the center reaches 71°C; the gravy should be thick enough to cling to a spoon.

9. 9

   Uncover and simmer for 2–3 minutes to adjust the final thickness, then stir in the lemon juice to brighten the flavor. Rest the pan off the heat for 5 minutes, then garnish with cilantro and serve hot with the sauce spooned over each kebab.