Steps
- Toast 3 tablespoons of coriander seeds and 1 tablespoon of cumin seeds in a skillet over medium-low heat for 3-4 minutes. Coarsely grind with 4½ teaspoons of dried pomegranate seeds.
- Toast 3 tablespoons of finely ground corn flour in the skillet over medium heat for 4-5 minutes, until fragrant. Let cool.
- Mix 450g of ground beef, the spices, corn flour, ½ finely chopped red onion, 2 finely chopped scallions, 2 finely chopped green chili peppers, and 3 crushed garlic cloves.
- Add 1 minced piece of ginger, ½in / 1cm long, ¼ cup of chopped cilantro, 1 teaspoon of red chili flakes, ¼ teaspoon of red chili powder, ¼ teaspoon of black pepper, and 1½ teaspoons of kosher salt.
- Add 1 beaten egg and 1 small finely diced Roma tomato, seeds and excess juice discarded. Knead for 3-4 minutes, until cohesive and slightly stringy.
- With oiled hands, shape heaped ¼-cup portions into patties 4½in / 11cm wide and no more than ⅓in / 8mm thick.
- Heat enough vegetable oil to coat a cast-iron skillet generously over high heat. Fry in batches for 1½-2 minutes per side, until crisp outside and 160°F / 71°C inside. Drain and sprinkle with ground coriander and cilantro.