Name: Lamb Slipper Kebabs
Yield: Serves 8
Cuisine: Asia
Ingredients: 2 tablespoons anardana (dried pomegranate seeds), ground, or 1 tablespoon rice vinegar or cider vinegar; 1 teaspoon coriander seeds, toasted and ground; ¼ cup chickpea flour (besan) or scant ¼ cup atta flour or all-purpose flour; About 1 cup peanut oil, if panfrying the kebabs; 1 teaspoon garam masala (or store-bought), or a pinch each ground cinnamon and cloves plus ½ teaspoon each ground cumin and coriander; 2 teaspoons minced ginger or ginger mashed to a paste; 2 green cayenne chiles, minced; About 1½ teaspoons salt; ½ cup chopped coriander leaves; ½ teaspoon cayenne; ½ cup chopped tomato; 1 cup grated onion or shallots; 1 pound ground lamb; Lemon or lime wedges

Preparation info

Serves
8

Difficulty
Easy

Appears in

Mangoes & Curry Leaves

By Jeffrey Alford and Naomi Duguid

Published 2005

About

These kebabs are from Peshawar, though they can now be found in many other places in the Subcontinent. Called chapli kebab, meaning “slipper kebab,” they’re made of ground lamb and spices and shaped into an oblong rather like the outline of the sole of a slipper or sandal (chapple). They can be grilled or fried. A similar kebab, with the same name, is made on the Afghan side of the Khyber Pass, that ancient passage between Central Asia and t