Shammi kebab - minced lamb patties

Instructions

1. Step 1

   Put all the ingredients for the kebabs, except the fresh coriander, flour and oil, in a large saucepan

2. Step 2

   Bring to the boil, then reduce the heat and cook for 30 minutes until the chana dal is cooked and the water has reduced. If there is still a little water left, strain the mixture to eradicate any excess liquid. Leave to cool

3. Step 3

   Discard the whole spices and transfer the mixture to a food processor along with the fresh coriander. Blitz to a rough paste. Don’t turn it into a purée, as it won’t hold together properly

4. Step 4

   Add the flour, if using, and blitz to combine. Transfer to a bowl and refrigerate for about 30 minutes

5. Step 5

   Divide the mixture into 12 equal-sized portions and shape each one into a patty

6. Step 6

   You can either shallow-fry or deep-fry the patties. For deep frying, pour the oil into a deep, heavy-based pan so that it is half full. Set the pan over medium heat

7. Step 7

   If you have a digital thermometer, then heat the oil to 175°C. Alternatively, drop a tiny bit of the kebab mixture into the oil, to test if it is ready. If the mixture floats up, the oil is hot enough

8. Step 8

   To shallow fry, you just need to heat enough oil in a frying pan (skillet) until it is hot. Test the heat of the oil with a small piece of kebab mixture before you start to fry the patties

9. Step 9

   Fry the patties for 3–4 minutes on each side until golden brown and cooked through. You may need to do this in batches depending on the size of your pan

10. Step 10

    Serve with raw sliced onions or a raita of your choice, and with lime or lemon wedges on the side for squeezing