Beef & Pork Recipes - Ginger, Cardamom and Mint Kebabs

Ingredients

• 900g/2 lb minced beef

• 2 onions, chopped

• 175g/6 oz/1 cup yellow split peas

• 10 black peppercorns

• 2.5cm/1 in cinnamon stick

• 5 cardamom pods

• 8 cloves

• 3 bay leaves

• 2.5cm/1 in ginger root, chopped

• 2 dried red chilies, 675ml/1 1/4 pt/3 cups water

• 30ml/2 tbsp chopped fresh mint

• salt

• 1 egg, beaten

• 45ml/3 tbsp oil

• 25g/1 oz/1/4 cup plain flour

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Method:

1. Place all the ingredients except the egg, oil and flour in a large pan, bring to the boil then simmer until the eater has evaporated and the meat is tender, stirring occasionally.

2. Drain and discard any excess liquid and let the mixture cool. Puree the mixture to a smooth paste the mix in the egg and divide into 12 balls, flattening each to about 5cm/2 in thick.

3. Hat the oil. Dust the meatballs with flour and fry for about 10 minutes until browned on all sides. Serve hot with mint chutney.