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Title: Lamb Shaami Kabab
Categories: Indian, Lamb
Yield: 15 Servings

1/2 c Chana dal (bengal lentils)
1/2 ts Black pepper
1/2 ts Cumin seeds
2 Cloves
2 Green cardamom
1/4 ts Fennel seeds
1 Bay leaf
2 Whole dry chillies;
- up to 3, broken,
- adjust to tolerance
2 cl Garlic; roughly chopped
1 Fresh ginger shoot (1/2");
- roughly chopped
1 Cinnamon stick (1/2")
1 lb Ground lamb
Salt; to taste
2 tb Fresh mint leaves;
- finely chopped
Oil/ghee; for pan frying

MMMMM--------------------------STUFFING-------------------------------
3 tb Onion; finely chopped
3 tb Fresh cilantro;
- finely chopped
1 Thai green chillies;
- up to 2, finely chopped,
- adjust to tolerance
Ginger; julienned
2 tb Golden raisins;
- cut into small pieces
Salt

Wash the chana dal 2 to 3 times in a stream of running water. Soak
the dal in 1 cup of water for not more than 15 minutes. While the dal
is soaking, coarsely crush black pepper, cumin, cloves, fennel, and
cardamom using a mortar and pestle.

Once the dal has soaked, drain all the water and transfer it to a
pressure cooker along with the crushed spices, bay leaf, red chilies,
garlic, ginger, and cinnamon. Add the lamb mince and about 1/2 ts
salt. Using a fork or with fingers, gently mix everything together.
Close the lid of the pressure cooker and steam on medium-low heat for
about 20 to 25 minutes, about 3 to 4 whistles. Note: This time will
depend on how coarse or fine ground the lamb is, adjust accordingly.
If you do not have a pressure cooker, you can cook on open stove
until the lentils are tender (but not mushy) and the lamb is cooked.
Do not stir the mixture when it is hot.

Put aside the cooked lentils and lamb to cool down completely.
Meanwhile, in a small bowl mix together the stuffing ingredients and
set aside.

Once cold, take out the bay leaf and cinnamon, discard. Transfer the
mix into your food processor fitted with the metal blade and pulse 3
to 4 times. At this point you need to decide how coarse or smooth you
want the kabab, process accordingly.

Take out the processed mince into a bowl, add the mint leaves, check
and adjust the salt, knead (do not squeeze) gently for 5 to 8 minutes
so that everything comes together.

Apply some oil on your palms and divide the kabab mixture into equal
portions, flatten each portion and stuff with about 1 ts or less of
the stuffing. Pinch on all sides to close and shape into little
patties. Do not press too much. At this point you can refrigerate for
at least 20 minutes so that they are firm. You can freeze if you want.

When ready to fry, heat a cast iron skillet and pan fry the kabab on
both sides with a 1 to 2 ts oil/ghee, flipping to get golden brown on
both sides. You can lightly flatten them as you fry them

Serve with green chutney, onion rings, cucumber slices, lemon wedges,
or a sprinkle of chaat masala.

Recipe by sanjuro

Recipe FROM:
<gopher://sdf.org/0/users/sanjuro/indian-food/lamb-shaami-kabab.txt>

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