Shami Kababs

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Ingredients:

• 1¼ pounds ground lamb
• 1 teaspoon ground coriander
• ½ cayenne pepper
• ¼ cup yellow spilt peas, soaked for 1 hour
• ½ teaspoon cumin
• 1/8 teaspoon ground cinnamon
• 1 cup water
• 1/8 teaspoon turmeric
• 1 small onion
• 1½ teaspoon salt
• 2 cloves garlic
• 1 teaspoon lime juice
• 2 teaspoon chopped green pepper
• 1 egg, beaten
• ¼ cup vegetable oil
• 1- inch piece of ginger
• raw onion slices
• Fresh coriander leaves, optional

Combine ground lamb, soaked spilt peas and water in a saucepan and cook uncovered until water has evaporated. Cool it. Be sure there is very little excess fat in this mixture.

Grind together the meat mixture, onion, garlic, green, pepper and ginger. Then grind again. Combine with the ground coriander, cayenne pepper, cumin, cinnamon, turmeric, salt , lime juice and beaten egg. Mix thoroughly and shape into small, even-sized balls. Flatten and fry until brown in vegetable oil.

Serve garnished with raw onion slices and coriander leaves.

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