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Peshawari Chappali Kebab


Peshawari Chappali Kebab

Peshawari Chappali Kebab



Recipe Servings


Recipe Cook Time


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


  • 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 gm dry apricots

    250 gm jaggery (gur)

    200 gm raisins

    250 gm lemons

    Salt to taste


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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Key Ingredients: Lamb meat, coriander seeds, cumin seeds, red chilli, salt, onion, tomato, gram flour, egg, pomegranate, clarified butter, apricots, ginger, ghee, dry apricots, jaggery, raisins, lemon