Tuesday, 12 January 2016
Peshawari Kebabs recipe
Peshawar is the ninth-largest city of Pakistan situated in a large valley near the eastern end of the Khyber Pass, close to the Pak-Afghan border. Peshawar's recorded history goes back as far as at least 539 BC, making it the oldest living city in Pakistan and one of the oldest in South Asia. It was known in Sanskrit as Puruṣapura. People of Peshawar are well known for their hospitality and their food. Today we are going to share one of Peshawar's most famous dish called Peshawari kebabs.
Peshawari kebabs are lager and tastier then our Punjabi kebabs.
1: Mutton mince 1kg
2: Coriander seeds 1tbsp
3: Cumin seeds half tea spoon
4: Chili flakes 1tbsp
5: Salt as per taste
6: Onions 2 (finely chopped)
7: Tomatoes 4 (chopped)
8: Gram flour 1 1/2 cup
9: Pomegranate seeds 2tbsp
10: Ginger & Garlic paste 1tbsp
11: Lemon juice 1tbsp
12 Green chilies 3 (finely chopped)
13: Cooking oil as required
14: Eggs 3
In a bowl add mince meat, coriander seeds, cumin seeds, chili flakes, salt, onions, gram flour, pomegranate seeds, ginger garlic paste, lemon juice, green chilies and eggs, mix it very well with your hands (washed) and set aside for for minimum 1 hour.
Add tomatoes and mix lightly.
Make big flat kebabs with your hands (washed).
Shallow fry the kebabs till golden from both sides.
Serve with naans, chapatis or with any chutney or sauce.
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