Tiscali Lifestyle Food and Drink

½ lb minced lamb
3 chopped onions
4 oz vegetable oil
¼ pint water
1 tbsp ground coriander seeds
2 in pounded ginger
1½ tsp salt
9½ tsp ground cardamoms
9½ tsp ground cloves
9½ tsp ground cinnamon
1 tsp ground black pepper
2 tbsp ground aniseed
1 tsp ground kalonji
2½ oz lightly roasted ground yellow split peas
2½ fl oz yoghurt
1 egg white
Chopped coriander leaves or parsley
2 medium-sized dried red chillies

Method

Boil meat with split peas, salt, red chillies, ground coriander, aniseed, kalonji, ginger, cardamom, cinnamon and cloves in about six cups of water. Boil off the water.

Fry the onions in an ounce of vegetable oil until they start to brown. Combine the meat and fried onions in a blender. Add yoghurt, egg white and coriander leaves, mix and knead well.

Divide into 12 equal parts. Shape into flat circular croquettes about 1½-inch wide. In a heavy frying pan, fry kababs until both sides are brown.

Serve with salad and chutney.

Back to the Indian menu