Pan-Fried Lamb and Split Chickpea Patties with Green Chilies

What you need

• 500 g (1 lb 2 oz) boneless lamb shoulder, cut into 3 cm (1 in) cubes; beef also works
• 100 g (1/2 cup) chana dal, split chickpeas, rinsed
• 2 onions, small; 1 quartered for the pot, 1 finely chopped for the patties
• 6 cloves garlic, peeled
• 1 piece fresh ginger, 2.5 cm (1 in), sliced
• 1 piece cinnamon stick, 5 cm (2 in)
• 4 whole cloves
• 2 black cardamom pods
• 1 tsp black peppercorns
• 1 tsp cumin seeds
• 4 dried red chilies, whole
• 2 tsp salt
• 600 ml (2 1/2 cups) water
• 2 green chilies, finely chopped
• 1 handful fresh coriander, leaves and tender stems, chopped
• 1 egg, large
• 2 tbsp chickpea flour, only if the mixture is too soft to shape
• 100 ml (1/2 cup) vegetable oil, for shallow frying

Method

Restated from the original video

1. 1

   Put the lamb, one quartered onion, garlic, ginger, cinnamon stick, cloves, black cardamom pods, peppercorns, cumin seeds, dried red chilies and salt in a heavy pot. Add the water.

2. 2

   Bring to a boil and skim off the foam. Cover partly and simmer on low heat for 1 hour.

3. 3

   While the lamb simmers, soak the chana dal in cold water for 1 hour, then drain.

4. 4

   Add the chana dal to the pot. Simmer until the lamb falls apart and the dal is soft, 40-50 min, adding a splash of water if it gets dry.

5. 5

   Uncover, raise the heat and stir until every drop of liquid has cooked off and the mixture is dry, 5-10 min. A wet mixture will not hold together.

6. 6

   Cool for 15 min. Fish out the cinnamon stick, black cardamom pods and cloves.

7. 7

   Pulse the meat and dal in a food processor in short bursts until finely shredded. Stop before it turns to paste, then scrape into a bowl.

8. 8

   Add the chopped onion, green chilies, coriander and egg. Mix well with your hands. The mixture should hold together when pressed. Work in the chickpea flour if it feels too soft.

9. 9

   With wet hands, shape into 12 patties about 6 cm (2 1/2 in) wide and 1.5 cm (1/2 in) thick. Chill for 20 min if they feel soft.

10. 10

    Heat the oil in a wide frying pan over medium heat. Fry the patties in batches until the underside is deep golden and crusted, 2-3 min. Turn only once the crust has formed, or they will break.

11. 11

    Cook the second side for 2-3 min, until golden and hot all the way through. Serve hot.

Imported from mirchitales.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.