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.
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.
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