• 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

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.

by Pak101.com (few years ago!) / 1711 views