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Prep 1 hr
Cook 10 mins
I just love these kebabs, my mom would make them every week. They can be made in advance, frozen and fried when needed.
- 125 g yellow split peas
- 3 medium onions
- 4 cloves garlic
- 2 inches fresh ginger
- 150 ml cooking oil
- 2 teaspoons ground coriander
- 2 teaspoons ground black pepper
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon cardamom powder
- 2 teaspoons red chili powder
- 900 g ground lamb or 900 g minced chicken
- 2 teaspoons salt
- 150 ml natural yoghurt
- 2 -3 eggs
- 2 tablespoons chopped coriander
- oil, for shallow frying
- Soak split peas in water for 2 hours, or pour boiling water over and soak for 20 minutes.
- Peel onions and chop roughly.
- Peel and chop ginger and garlic.
- Heat oil in a large, heavy pan and soften onion.
- Add ginger, garlic and all powdered spices and fry for 1 minute.
- Add meat and split peas and stir constantly until all is mixed well and changes colour. Cook till peas soften slighty and the mixture is dry with no water remaining,cool, now add yoghurt.
- Transfer mixture to a processor, and whizzzzzzz to smooth paste.
- Check seasoning.
- Remove to a bowl, add eggs and mix, preferably by hand.
- Peel and chop the 3rd onion and mix with chopped corinander leaves.
- Form spoonfuls of mixture into walnut-sized balls, press your thumb into each as you form it to indent it.
- Insert a little of the chopped onion mixture and reform ball around it.
- Now flatten on palm of your hands and shallow fry, turning carefully to brown on both sides.
- Drain on kitchen paper and serve, hot with chappati and salad.
It tastes very good, the only problem I faced was that the mixture was slightly loose, so while frying the kebabs broke away. This may be due to yoghurt. If this happens it is a good idea to add some bread crums