Ingredients:
• 1/2 kg – minced lamb Meat
• 1 cup – Channa dal roasted and ground to a rough powder
• 5 Green chillies
• 3 tsp – Ginger Garlic paste
• 1/2 tsp – Turmeric powder
• 1 tsp – Red Chilli powder
• 4 tsp – Coconut powder
• 2 bunches – Coriander leaves
• 1 tsp – Garam Masala
• Salt
• Oil for shallow frying
Method:
- Blend all ingredients together in a mixer except coriander leaves.
- Once the mixture is blended well, add coriander leaves and mix well. Keep aside for 20 mins.
- Make desired shapes and place on a tawa.
- Add some oil and shallow-fry on both sides taking care that it does not burn.
- Garnish with onions and coriander leaves. Serve hot.
- Serve with rice and tomato rasam for lunch.
Recipe courtesy of Rachael Abraham