- Onions – 2, finely chopped
- Lean Lamb – 250 gms, boned and cubed
- Chana Dal – 1/4 cup
- Cumin Seeds – 1 tsp
- Garam Masala – 1 tsp
- Green Chillies – 4 to 6
- Fresh Root Ginger – 2 inch piece, grated
- Water – 3/4 cup
- Fresh Coriander Leaves – few, chopped, to garnish
- Mint Leaves – few, chopped, to garnish
- Coriander Sprigs – to garnish
- Gram Flour – 1 tblsp
- Eggs – 2, beaten
- Vegetable Oil – for shallow frying
- Salt to taste
1. Put the first seven ingredients and the water into a large pan with salt and bring to the boil. Simmer covered, until the meat and dal are cooked. Remove the lid and continue to cook for a few more minutes to reduce the excess liquid. Set aside to cool.
2. Transfer the cooled meat mixture to a food processor and process well until the mixture becomes a rough, gritty paste.
3. Put the paste into a large mixing bowl and add the chopped coriander and mint leaves, lemon juice and gram flour. Knead well for a good couple of minutes, to ensure that all ingredients are evenly distributed through the mixture and any excess liquid has been thoroughly absorbed. When the colour appears even throughout and the mixture has taken on a semi-solid, sticky rather than powdery consistency, the kebabs are ready for shaping into portions.
4. Divide the mixture into 10-12 equal portions and roll each into a ball, then flatten slightly. Chill for 1 hour.
5. Dip the kebabs in the beaten egg and shallow fry each side until golden brown.
6. Pat dry and serve hot.