Home cooking attempt — Chapli Kebab from scratch

I spent an afternoon making Chapli Kebab from scratch following a traditional recipe. Getting green cardamom right was the main challenge — it's not as straightforward as it looks. The rich with slow-cooked depth result was rewarding once I got it right.

Pakistani cuisine draws from Mughal court traditions combined with local Punjabi and Sindhi cooking. I served it with chai as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Chapli Kebab yourself gives you a new appreciation for what goes into it at a restaurant.