Chappli kababs or minced lamb kababs with pomegranate seeds
The pomegranate seeds used in this Peshawri recipe give the kababs a tangy flavour
| PREP TIME | 20 m |
|---|---|
| COOK TIME | 45m |
| SERVES | 4 |
450 gms minced lamb
6 medium spring onions
2 small tomatoes
Fresh coriander leaves
1-2 green chillies
½ tsp dried red chillies
4 black peppercorns
½ tsp coriander seeds
1 tsp fresh ginger, pulped
1 tsp fresh garlic, pulped
1 tsp salt
1 tsp pomegranate seeds
1 tbsp plain flour
1 tbsp chickpea flour
1. Place the minced lamb in a large mixing bowl.
2. Finely chop the onions, tomatoes, fresh coriander leaves and green chillies. Crush the red chillies and peppercorns and coarsely grind the coriander seeds.
3. Add all the spices and other ingredients to the minced lamb and mix well, using your hand.
4. If the mixture is not fine enough, put the mixture in the food processor and chop once.
5. Break off small balls, the size of a golf ball, and make flat, round shapes in the palm of your hand. Leave aside.
6. In a heavy frying pan heat the oil and gently drop in the kababs. Lower the heat and fry these, pressing with a flat spoon and turning twice. Drain the kababs on kitchen paper.
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