Mix 25g cornflour with 2 tbs water in a large bowl until smooth.
Add 250g lamb mince, a coarsely gated small carrot, a halved coarsely grated potato, 1/2 red paprika (finely chopped), 1/2 green paprika (finely chopped), 1/4 red chili (finely chopped), 15g fresh coriander (finely chopped, incl stems), 2 crushed cloves of garlic, 1 tsp grated ginger, 1 small egg (beaten), 1/2 tsp dried mint and 1 tsp ground chili
Season and, using hands, mix well to combine (mixture will be a little sticky). Divide into 6 portions. With oiled hands, roll portions into balls and place on a tray lined with baking paper.. Refrigerate for 1 hour to firm up slightly.
Heat a large frypan with 2cm arachide oil over medium heat to 160°C (a cube of bread will turn golden in 3 minutes when the oil is hot enough). Flatten chapli slightly in the palm of your hand, then shallow-fry, in batches if necessary, turning occasionally, for 6-8 minutes until crispy, golden and cooked through. Drain on paper towel and season to taste. Cover with foil and rest for 10 minutes before serving.
Spoon 6 tbs labneh (or thick goat's yoghurt) on 2 plates and top with chapli.
Serve with fried rice, scatter with extra coriander, drizzle with olive oil and serve with lime wedges alongside. Feeds 2
(Here Roya Moeen's original recipe in Delicious magazine)
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