Preparation / Directions:
In saucepan place ground lamb, channa dal, cardamom, peppercorns, onions, garlic, ginger, chili powder, salt and water; bring to boil over medium high heat. Cover, lower hat and simmer until dal is tender and all water absorbed.
Place mixture in food processor and blend until smooth. Add beaten egg, mix, and divide into 16-18 small balls.
Combine ingredients for fill and put aside. Take a ground lamb and dal ball, an with thumb, make depression in middle to form cup.
Fill center with a little filling and re-form into smooth ball. Flatten slightly.
Heat oil in large skillet and fry kebobs, turning once until nicely browned. Drain.
Serve with wedges of lemon.
|
