Place the coriander and cumin seeds in a dry frying pan over medium heat. Toast for 1 to 2 minutes until aromatic, shaking the pan regularly so they do not burn. Allow them to cool, then crush them coarsely rather than grinding them into a powder. The rough texture is an important feature of traditional Chapli Kebab.

Finely chop the onion, tomato, green chillies, coriander and mint. Remove the watery seeds from the tomato and squeeze excess moisture from the onion if necessary. Keeping excess liquid out of the mixture helps the patties hold their shape and develop a better crust during frying.

Place the beef mince in a large mixing bowl. Add the crushed coriander and cumin, chilli flakes, Kashmiri chilli powder, black pepper, salt, anardana and ajwain. Add the ginger and garlic paste, then mix gently until the spices are evenly distributed through the meat.

Add the prepared onion, tomato, green chillies, coriander and mint. Mix in the egg, maize flour and lemon juice. Work everything together with clean hands just until cohesive. Avoid kneading the mince excessively, as a heavily worked mixture can produce dense kebabs.

Cover the bowl and refrigerate for 30 minutes. This short resting period allows the spices to settle into the meat while the maize flour absorbs some moisture. The chilled mixture will also be easier to shape into the characteristically wide patties.

Divide the mixture into 8 equal portions. With lightly dampened or oiled hands, flatten each portion into a broad patty approximately 10 to 12 cm across and roughly 1 cm thick. Chapli Kebabs should be relatively thin rather than shaped like thick burgers, which encourages crisp edges and quick, even cooking.

Heat a heavy frying pan or cast iron skillet over medium to medium high heat. Add enough beef fat, ghee or oil to generously coat the base. Traditionally, animal fat contributes considerable flavour, although ghee or cooking oil provides a practical alternative.

Place the patties carefully into the hot pan without overcrowding it. Fry for approximately 3 to 4 minutes on the first side until deeply browned and crisp around the edges. Turn once and cook for another 3 to 4 minutes, or until completely cooked through. Work in batches and adjust the heat if the spices begin to scorch.

Transfer the cooked kebabs to a plate lined with kitchen paper or place them briefly on a wire rack. Allow them to rest for 2 to 3 minutes. This removes excess cooking fat without sacrificing the juicy interior, while the next batch can be fried in the same pan.

Serve the kebabs hot with naan or chapati, sliced tomato, red onion, fresh coriander, lemon wedges and green chutney. A squeeze of fresh lemon cuts through the richness of the beef, while the raw onion and chutney provide the sharp, fresh contrast traditionally enjoyed alongside the kebabs.