Here’s another tasty recipe for the special meatballs that come to us from ‘North India. Him even if we start from the ground meat, the result is completely different from the globalized burgers. In addition to preparing them using the meat but also legumes, specifically of dried peas, but their unique taste is given by a well-balanced blend of spices. Try it when you want some unique and tasty meatballs.
Put into a large saucepan the chopped meat, peas, onion, garlic, ginger, cardamom, cinnamon, cloves, pepper and salt, and a cup of water. Bring to a boil and cook over moderate heat until the meat is fully cooked and very dry compound (about 30 minutes). Remove from heat and let cool.
When it is warmed, put everything in the pot of a food processor and process until the mixture is smooth and soft compound, but not too late, because otherwise it will become sticky.
Pour into a large bowl, add the coriander and egg, mix well. Using your hands formed into flat patties of about 6 cm. in diameter.
Fry the dumplings over medium heat in olive oil 4/6 at a time, about 2-3 minutes per side. Put them to lose the excess oil on paper towels and serve immediately, accompanied with yogurt sauce and other fresh coriander.
1 kg. lamb meat
1/2 cup yellow split peas
1 chopped onion
2 cloves garlic, finely chopped
1 teaspoon and a half of fresh minced ginger
5 cardamom pods
1 cinnamon stick about 10 cm long. broken in half
1 hot pepper
1 teaspoon salt
1 bunch fresh coriander
1 large egg
frying oil q.s.