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
Method:
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.
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.
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.
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.
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.