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Recipe Category: Kebab
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Ingredients
- to serve 4
- 2 onions finely chopped
- 9oz (50gm) finely cubed lean lamb 2oz yellow lentils or yellow split peas.
- 1tsp cumin seeds
- 1tsp garam masala
- 4-6 green chillis
- 2 inch fresh root ginger finely grated 6fl oz (175 ml) water
- fresh coriander to garnish.
- juice of 1 lemon.
- 1tblsp gram flour
- 2 beaten eggs
- vegetable oil for shallow frying.
Method
- Put the onions, lamb, lentils or split peas, cumin seeds, garam masala, chillies and ginger into a pan with the water and bring to the boil
- Simmer covered until the meat and dhal are cooked then remove the lid and continue to cook for a few more minutes to allow the excess liquid to reduce
- Allow to cool
- Place the mixture into a blender and blitz until you have a rough paste
- Alternatively use a pestle and mortar for this
- Put the paste into a mixing bowl and add the coriander, mint leaves lemon juice and gram flour
- Combine everything well using your fingers
- Continue until you have a semi solid and fairly thick consistency
- Divide the mixture into about 10 equal portions
- Make each into a ball and then flatten slightly
- Chill for an hour in the refrigerator
- Dip each Kebab into the egg and shallow fry each side until the Kebabs are cooked and golden brown
- Dry on kitchen paper and serve
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