Recipe for Peshawari Chappali Kebab

Ingredients

  • 1 kg lamb mince
  • 1 Tbsp coriander seeds, whole
  • 1/2 tsp cumin seeds
  • 1 tsp red chilli, crushed
  • 1 tsp salt (or to taste)
  • 2 large onions, chopped
  • 5 tomatoes, chopped
  • 1 1/2 cup gram flour (besan)
  • 3 eggs
  • 2 Tbsp pomegranate seeds (anar dana)
  • 2 Tbsp ginger, chopped
  • 300 g cooking fat/ ghee
  • For Sauce:
  • 500 gm dry apricots
  • 250 gm jaggery (gur)
  • 200 gm raisins
  • 250 gm lemons
  • Salt to taste

Cooking Directions

Mix all the spices with the lamb mince and mash it well.

Mix in chopped onions, tomatoes and gram flour.

Fold in eggs with a light hand.

Now add pomegranate seeds and chopped ginger. Keep aside in refrigerator for 5 minutes.

After the mixture is set, make flat elongated kebabs out of it.

Place a tomato slice on kebab and fry both sides in cooking fat or ghee.

Keep aside and fry once more to cook through.


For Sauce:
Put all ingredients in 1 cup water and boil.

Reduce for 10-15 minutes.

Once done, take off heat and whisk the sauce till smooth.

Serve with Peshawari chappali kebab.

Peshawari Chappali Kebab Photos

by Pak101.com (few years ago!) / 1240 views
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