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

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.

bunches scallions, onion, tomatoes, ground lamb, coriander, pomegranate molasses, red pepper, pepper, salt, cilantro, green chilies, garlic, flour, eggs, tomatoes, canola oil, pomegranate seeds

Taken from www.food.com/recipe/chapli-kebab-spiced-lamb-patties-374179 (may not work)