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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a yummy appetizer from the Best Ever Curry cookbook. The author suggests serving it with raita or chutney. Ingredients:
2 onions, finely chopped |
9 oz lean lamb, boned and cubed |
2 oz chana dhal or yellow split peas |
1 tsp cumin seeds |
1 tsp garam masala |
4-6 fresh green chiles |
2 inch piece fresh ginger root, grated |
3/4 cup water |
fresh cilantro and mint leaves , chopped plus extra sprigs for garnish |
juice of 1 lemon |
1 tbsp gram (besan) flour |
2 eggs, beaten |
vegetable oil |
salt |
Directions:
1. Put the first seven ingredients and the water into a large pan with salt and bring to a boil. Simmer, covered, until the meat and dhal are cooked.
2. Remove the lid and continue to cook for a few more minutes, to reduce the excess liquid. Set aside to cool.
3. Transfer the cooled meat and dhal mixture to a food processor or blender and process to a rough paste.
4. Put the paste into a large mixing bowl and add the chopped cilantro and mint leaves, lemon juice and gram (besan) flour. Knead well with your hands to make sure the ingredients are evenly distributed.
5. Divide the mixture into 10-12 even size portion and use your hand to roll each into a ball, then flatten slightly (the size an shape is like a crab cake).
6. Chill for 1 hour.
7. Heat vegetable oil in pan. I put about 1/4 inch deep in a frying pan.
8. Dip the kebabs in the beaten egg and pan fry each side until golden brown. Pat dry on paper towels and serve hot.
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