½ tsp black cumin (shahi zeera) or regular cumin seeds
1 lime
juice only
1 free-range egg
lightly beaten
about 2 tbsp plain flour
to bind
vegetable oil
for shallow-frying
1 medium red onion
finely chopped
1 lime
juice only
1 fresh green chilli
finely chopped
handful mint leaves
finely shredded
¼ tsp sugar
¼ tsp salt
2 limes
cut into quarters
1 red onion
cut into rings rings
5 tbsp green chutney (avaliable at Asian supermarkets)
Directions
Drain the split peas and put them aside.
Put the onions
garlic
ginger and two tablespoons of water in a mini food processor and blend to a paste.
Heat the ghee or oil in a heavy-based saucepan over a medium heat
add the onion paste and cook for about 10 minutes. Stir in the lamb mince and split peas
pour over enough water to just cover the meat (roughly 400ml/14fl oz)
add half a teaspoon of salt
partially cover with a lid and bring to a simmer. Cook for 20 minutes then remove the lid and cook for a further 5–10 minutes
or until the meat is just starting to brown and catch on the bottom. It’s important that any excess moisture has evaporated. Transfer to a plate and leave to cool for about 15 minutes.
Tip the mixture into a food processor and blend into a smooth paste. Add the green chillies
coriander
garam masala
chilli powder
cumin
the remaining salt and the lime juice to the lamb mixture and blend again
then gradually add enough of the egg to bind the mixture without making it too wet. Transfer the mix into a bowl and stir in the flour.
In a separate bowl
mix together all the filling ingredients and drain off any excess liquid.
To shape the kebabs
wet your hands and divide the mixture into about 16–20 portions. (If the mixture a little too wet to shape into patties
then add another tablespoon of flour.) Shape one portion into a patty about 4cm/1½in in diameter and 5mm thick. Spoon three-quarters of a teaspoon of the filling in the middle of the patty
and draw the edges around and over it to encase the filling and form a rough ball. Then
carefully
flatten it into a 5mm-thick patty. Place on a tray and repeat with the remaining mixture. Refrigerate for an hour.
Heat a few tablespoons of oil in a heavy-based frying pan over a medium heat. Fry the patties in batches for 2–3 minutes on each side
or until golden-brown and cooked through. Remove the patties from the pan and add the lime quarters for 1–2 minutes until warm.
Sprinkle the kebabs with a little salt and serve with the lime wedges
