This pan-fried kabab can be made with lamb or beef but tastes best when made with the

former. Serve it with Mint-Coriander Chutney.

Ingredients:

500 gms lamb mince 75 gms chana daal (large split yellow lentil) 2 tbsps garam masala 3-4 dry red chillies 2 tbsps garlic paste 1 tbsps ginger paste 2 tsps coriander powder 1 tsp cumin powder Salt to taste Vegetable/ canola/ sunflower cooking oil or ghee to shallow fry

Preparation:

Boil all the ingredients together in 2 cups of water (approximately). Boil until the lentils are completely mashed and

the mince is cooked. If the water dries up before the daal and mince are cooked as required, add some more water. If after the daal and mince are cooked, you have water left over, cook further till all the water is dried up. Grind the resulting mix into a thick paste in your food processor. Shape into patties. Heat the cooking oil/ghee on a heavy-bottomed skillet and shallow fry the kababs till golden on both sides.

These delicious, juicy kebabs can be made with any minced meat you like, but I like lamb best. They are a terrific appetizer but also make a nice side dish to the main meal. Serve them with green Mint-Coriander Chutney. This recipe will serve 2 people if served as a side dish and 4 people if served as an appetizer.

Ingredients:

500 gms lamb mince 1 medium sized onion chopped very fine 1 tbsp garlic paste 1 tbsp ginger paste 1/2 cup fresh chopped coriander Juice of 1/2 lemon/ lime 2 tbsps yogurt (not sour) 1 tsp garam masala (see link below for recipe to make your own) 2-3 green chillies very finely chopped (optional) Salt to taste Vegetable/ canola/ sunflower cookign oil for basting kebabs while cooking 1 large onion cut into thin rings (to serve the kebabs on)

Preparation:

Put all the ingredients into a large mixing bowl. Use your hands or a wooden paddle to mix the ingredients thoroughly till they are well blended. Cover the bowl with cling film and put into the refrigerator for 1 hour. Soak bamboo skewers in water to prep for the kebabs. Remove from fridge and divide the mix into equal portions. Take each portion and form it into a long sausage-like kebab while pressing on to a skewer. Do this till the mix has firmly adhered to the skewer. Put some oil on your hands to prevent meat from sticking to them. Do this till all the kebab mix is used up. Grill the kebabs - grilling on a coal fire gives them a lovely smokey flavor - basting with cooking oil as required, till the meat is done. Turn as often as required. Serve piping hot on a bed of onion rings, with Mint-Coriander Chutney!