Lamb Recipes - Ginger, Cardamom and Mint Kebabs

Ingredients

• 900 g/2 lb minced (ground) lamb

• 2 onions, chopped

• 175 g/6 oz/1 cup yellow split peas

• 10 black peppercorns

• 2.5 cm/1 in cinnamon stick

• 5 cardamom pods

• 8 cloves

• 3 bay leaves

• 2.5 cm/1 in ginger root, chopped

• 2 dried red chilies

• 675 ml/1 1/4 pt/3 cups water

• 30 ml/2 tbsp chopped fresh mint

• salt

• 1 egg, beaten

• 45 ml/3 tbsp oil

• 25 g/1 oz/1/4 cup plain (all-purpose) 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 water has evaporated and the meat is tender, stirring occasionally. Drain and discard any excess liquid and let the mixture cool.

2. Puree the mixture to a smooth paste then mix in the egg and divide into 12 balls, flattening each to about 5cm/2 in thick.

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