Lamb Recipes - Keema Kebabs

Ingredients

• 75g/3 oz/1/2 cup split yellow peas, soaked overnight in 500ml/17 fl oz/2 cups water

• 250g/9 oz minced lamb

• 1 onion, coarsely chopped

• 1 large clove garlic chopped

• 2.5cm/1 in ginger root, coarsely chopped 10ml.2 5sp garam masala

• 2.5ml/1/2 tsp ground red chili

• salt

• 300ml/1/2 pt/1 1/4 cups water

Filling:

• 1 onion, coarsely chopped 1 small green chili, finely chopped

• 45ml/3 tbsp chopped fresh coriander

• oil for frying

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Method:

1. Place the split peas, lamb, onion, garlic, ginger, garam masala, chili, salt and water in a pan and bring to the boil. Cook over a medium-low heat for 30 minutes until the split peas and meat are tender, adding a little extra boiling water during cooking, if necessary.

2. Dry off any remaining liquid over a high heat. Leave to cool. Blend to a smooth paste, in batches if necessary, the divide into 16 portion. Mix the filling ingredients and divide into 16 portions.

3. Flatten a portion of meat in oiled hands, place a portion of filling in the centre and shape the mat into a ball covering the filling. Flatten to about 5mm/1/4 in thick. Make the remaining kebabs in the same way.

4. Heat a flat frying pan over a medium heat and smear it with 15ml/1 tbsp of oil. Fry a few kebabs at a time over a medium-low hat for 2 minutes.

5. Add another 25ml/1 tbsp of oil, turn the kebabs and fry until golden brown. Serve hot with a meal or at tea with chutney.