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:

1. Blend all ingredients together in a mixer except coriander leaves.
2. Once the mixture is blended well, add coriander leaves and mix well. Keep aside for 20 mins.
3. Make desired shapes and place on a tawa.
4. Add some oil and shallow-fry on both sides taking care that it does not burn.
5. Garnish with onions and coriander leaves. Serve hot.
6. Serve with rice and tomato rasam for lunch.

Recipe courtesy of Rachael Abraham