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Peshawari Chappali Kebab

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Peshawari Chappali Kebab
  • Chef:
  • Recipe Servings: 5
  • Cook Time:
  • Minced lamb kebabs made from herbs, spices, eggs, pomegranate seeds and ginger. Served with an apricot-jaggery-raisin sauce.

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 gm dry apricots
  • 250 gm jaggery (gur)
  • 200 gm raisins
  • 250 gm lemons
  • Salt to taste

Method

  1. For Peshawari Chappali Kebab:
  2. Mix all the spices with the lamb mince and mash it well.
  3. Mix in chopped onions, tomatoes and gram flour.
  4. Fold in eggs with a light hand.
  5. Now add pomegranate seeds and chopped ginger. Keep aside in refrigerator for 5 minutes.
  6. After the mixture is set, make flat elongated kebabs out of it.
  7. Place a tomato slice on kebab and fry both sides in cooking fat or ghee.
  8. Keep aside and fry once more to cook through.

  9. For Sauce:
  10. Put all ingredients in 1 cup water and boil.
  11. Reduce for 10-15 minutes.
  12. Once done, take off heat and whisk the sauce till smooth.
  13. Serve with Peshawari chappali kebab.

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