Ingredients
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2 slices white bread, crumbs of
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1 teaspoon ground cumin (freshly roasted is best)
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1 teaspoon ground coriander
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1 tablespoon vegetable oil
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1 lb lean ground lamb
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6 cloves
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1/2 teaspoon black peppercorns
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1 cinnamon stick
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4 bay leaves
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4 cardamom pods, crushed
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2 mace blades
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1 medium onion, diced
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6 medium garlic cloves, chopped
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1 inch piece ginger, chopped
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3 green chilies, halved
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salt, to taste
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1 large egg white
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1/4 cup channa dal (soaked for at least 3hrs)
Instructions
- Heat a large pan and add all the ingredients listed for the patties.
- At first, stir on high heat for 4-5 minutes, reduce to medium heat, and continue to cook about 30-40 minutes until the ground lamb is cooked.
- Then, increase heat and let the meat dehydrate till totally dry and crumbly - you want to remove as much moisture as possible, while at the same time taking care to stir so that the lamb does not burn.
- Let cool a bit, remove the whole spices if you like, and then add the breadcrumbs, ground coriander and cumin and egg white.
- Blend in a food processor till fine.
- Put into a bowl and chill for 2 hrs or overnight (if left in fridge overnight, allow to come to room temperature first).
- Knead mixture for at least 5-7 minutes, as if you were working a dough - the more you do this the softer the patty will be.
- Shape the patties into balls and flatten.
- Heat oil on moderate setting, add cook patties on one side undisturbed for at least 3-4 minutes before flipping over, and continue to cook until it crisps up on the outside.
- Sink your teeth inches.