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Peshawari Chappali Kebab

Minced lamb kebabs made from herbs, spices, eggs, pomegranate seeds and ginger. Served with an apricot-jaggery-raisin sauce.

Peshawari Chappali Kebab Peshawari Chappali Kebab

Chef's Name

: Team Pakistan

Recipe Servings

: 5

Recipe Cook Time

: 1 Hour

Recipe Rating

:
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Ingredients

  • For Peshawari Chappali Kebab:

    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 g dry apricots

    250 g jaggery (gur)

    200 g raisins

    250 g lemons

    Salt to taste

Method

For Peshawari Chappali Kebab:

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.



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