For Kofta Kebab:

• 500 g (1.1 lb) minced beef (preferably neck cut with about 15% fat content)
• 2 medium onions
• 4 cloves garlic
• Fresh chilies to taste (optional)
• 1 medium egg
• 1 teaspoon salt
• ½ teaspoon coriander seed powder
• ½ teaspoon chili flakes
• ½ teaspoon black pepper
• 1 tablespoon (8 g) plain white flour
• ¼ teaspoon baking soda
• 100 ml (⅓ cup + 1 tablespoon) oil for frying
• 100 ml (⅓ cup + 1 tablespoon) water
• 1 kg (2.2 lb) potatoes

For Serving:

• Fresh coriander (to garnish)
• Thinly sliced onions (to garnish)
• Lemon slices (to garnish)
• Sumac (to garnish)
• Chapati or flatbread of choice (optional)

1. Peel and roughly chop the onions, garlic, and fresh chilies (if using). Puree them in a food processor until smooth.
2. In a large mixing bowl, combine the minced beef, pureed mixture, egg, salt, coriander seed powder, chili flakes, black pepper, flour, and baking soda. Mix thoroughly to combine all ingredients well. Cover and set aside for 20 minutes to allow flavors to meld and the mixture to firm up.
3. Meanwhile, wash, peel if desired, and dry the potatoes. Heat 100 ml of oil in a frying pan over medium heat and fry the whole or halved potatoes until golden brown and cooked through. Remove and set aside.
4. Wet your hands slightly to prevent the kofta mixture from sticking and shape into about 10 evenly sized kebabs.
5. In the same frying pan with a little oil, shallow-fry the kofta kebabs on medium heat until each side is crispy and golden brown, approximately 3-4 minutes per side.
6. Place the fried kofta kebabs into the pressure cooker. Add the fried potatoes on top.
7. Pour approximately 60 ml of the remaining frying oil into the cooker, followed by 100 ml of water.
8. Place the lid on the pressure cooker but do not seal it yet. Heat over medium until the water begins to boil inside.
9. Seal the pressure cooker, reduce heat to low, and cook under pressure for 15 to 20 minutes.
10. Carefully release the pressure and open the cooker. Place it back on high heat and cook for 1–2 minutes uncovered to reduce excess liquid and glaze the kebabs.