Mutton Chapli Kabab Recipe (500 g, Peshawari Style)

This mutton chapli kabab follows the labels shown on screen in our video: 500 g of mutton, 500 g of finely chopped onion with the water squeezed out, one medium tomato, crushed coriander, ajwain and anardana, red chilli flakes, maize flour and chopped kidney fat. The kababs are shaped flat, topped with a slice of tomato and fried in a wide pan of oil, Peshawari style.

Watch the Mutton Chapli Kabab Video

• 0:27 Chopping the onion
• 0:46 Mutton, 500 g
• 1:06 Squeezing the onion
• 1:25 Crushed coriander seeds, 1.5 tbsp
• 1:45 Dried pomegranate seeds, 1 tsp
• 1:59 Red chilli flakes, 1 tbsp
• 2:25 One medium tomato
• 5:02 Maize flour
• 5:21 Mutton kidney fat
• 6:14 Frying
• 7:45 Served

What Makes This Mutton Chapli Kabab Different

A lot of onion. 500 g of finely chopped onion goes into 500 g of mutton, with the water squeezed out first. That makes the kababs soft and juicy.

Kidney fat in the mixture. Chopped mutton kidney fat keeps the kababs juicy and gives them richness.

Ajwain and anardana. A little ajwain and dried pomegranate seeds give the classic Peshawari taste.

A tomato slice on top. Each kabab gets a thin tomato slice before it goes in the oil.

Ingredient Notes

• Mutton: ask your butcher for coarsely cut mutton with some fat.
• Spices: crush the coriander, ajwain and anardana coarsely.
• Maize flour: the video shows it being added but the amount is not given on screen.

Amounts are from the video and recipe card. Items marked * are our estimate.

How to Make Mutton Chapli Kabab

1. Prepare the mutton, onion and spices

Cut the mutton into small pieces by hand. Chop the onion finely and squeeze out all the water. Crush the coriander seeds, ajwain and anardana.

2. Add the spices and tomato

Add the squeezed onion, chopped tomato, green chillies, crushed spices, red chilli flakes and salt to the mutton.

3. Knead the mixture

Add the maize flour and the chopped kidney fat and knead everything well by hand.

4. Add the maize flour and fat

Flatten the mixture into thin round patties and press a slice of tomato on each.

5. Shape and fry

Fry in hot oil in a wide pan until deep golden brown on both sides and serve hot.

Mutton Chapli Kabab (Half Kg Peshawari Style)

Half kg (500g) mutton-only chapli kabab recipe — traditional Peshawari style with egg mixed in, coarsely crushed anardana, and 20-25% fat mutton. Makes 5-6 kababs, serves 2-3 people. Perfect small home batch.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Servings: 3 Persons

Course: Main Course

Cuisine: Pakistani, Peshawari

Calories: 550

Ingredients Method Video Notes

Ingredients

  

Kabab mixture

• 500 g mutton coarsely cut, with some fat
• 500 g onion finely chopped, water squeezed out
• 1 medium tomato finely chopped
• 2-3 green chillies finely chopped
• 1.5 tbsp coriander seeds crushed
• 1/4 tsp carom seeds (ajwain) crushed
• 1 tsp dried pomegranate seeds (anardana)
• 1 tbsp red chilli flakes
• maize flour (makai ka atta) amount not stated
• mutton kidney fat chopped
• salt to taste

To fry and serve

• oil for frying
• tomato slices, green chillies to serve

Method

 

Prepare

1. Cut the mutton into small pieces by hand.
2. Chop the onion finely and squeeze out all the water.
3. Crush the coriander seeds, ajwain and anardana.

Mix

1. Add the squeezed onion, chopped tomato, green chillies, crushed spices, red chilli flakes and salt to the mutton.
2. Add the maize flour and the chopped kidney fat and knead everything well by hand.

Shape and fry

1. Flatten the mixture into thin round patties and press a slice of tomato on each.
2. Fry in hot oil in a wide pan until deep golden brown on both sides and serve hot.

Video

Notes

Use hand-minced mutton with 20-25% fat for juiciest kababs. Do NOT over-knead — mutton proteins toughen quickly, so 5-7 minutes gentle mixing is enough. The 30-minute chill is essential for structure. Leftover raw shaped patties freeze well for 1-2 months.

Mutton Chapli Kabab Problems and How to Fix Them

• The kababs break in the oil: squeeze the onion drier and knead the mixture well.
• The kababs are dry: do not leave out the fat, and do not fry too long.
• The kababs are not crisp: the oil is not hot enough. Heat it well before frying.

Serving and Storing

Serve hot with naan, sliced onion and lemon. Shaped, uncooked kababs can be frozen and fried straight from the freezer.

Mutton Chapli Kabab FAQs

Why squeeze the onion?

Water from the onion makes the mixture loose and the kababs break in the oil.

Why add kidney fat?

It keeps the mutton kababs juicy.

Can I use beef?

Yes. For a beef version, see our beef chapli kabab.

More Recipes

• Beef chapli kabab: the beef version from Khan Jee.
• Peshawari chapli kabab (2 kg): our main chapli kabab recipe.