Makes 8 large or 24 cocktail size patties
Ingredients:
750 g (1 1/2 lb) finely minced lamb
1 medium onion, finely chopped
3 tablespoons yellow split peas (mattar dhal) or red lentils (masoor dhal) _ 1 teaspoon finely grated fresh ginger
11/2 teaspoons finely chopped garlic
salt to taste
2 cups water
1/2 teaspoon Garam Masala
1 tablespoon yoghurt or thick cream
1 small egg, beaten
ghee or oil for shallow frying
Filling:
1 fresh green chilli, seeded and finely chopped
1 tablespoon finely chopped fresh cilantro
I spring onion, including green leaves
1/2 teaspoon finely grated fresh ginger
Method:
Put lamb, onion, dhal, ginger, garlic, salt and water into a heavy saucepan and bring to the boll stirring. Cover and heat over low heat until meat, lentils and onions are soft, about 45 minutes. Then uncover and cook, stirring now and then, until all the liquid has been absorbed. This may take at least 1 hour. Leave to cool, and then mix in the Garam Masala and yoghurt or cream. Add I tablespoon of beaten egg and mix well. If mixture is not too moist add more of the beaten egg. Knead very well for 10 minutes or until mixture is completely smooth.
Divide into 8 portions and form each into a flat circle. Put 14 teaspoonful of filling in the middle. Close the meat mixture around it, pinching edges together. Flatten gently to form a small round patty. Shallow fry on a heavy griddle or frying pan light greased with ghee or oil. Serve hot. If serving these as cocktail snacks and making them bite-size, it is easier not to use a filling but to serve with mint chutney from our Chutney section for dipping.