½ cup chana dal or yellow split peas

1 pound minced lamb

3 tablespoons Ginger-Garlic Paste (see recipe on page 13)

1 medium-sized red onion, sliced

1 teaspoon cumin seeds

2 cloves

2 green cardamom pods

Table salt, to taste

1 teaspoon red chili powder

2 tablespoons chickpea flour

Vegetable oil for frying

Chaat Spice Mix (see recipe on page 14)

1. Soak the chana dal in hot water for about 30 minutes. Drain.

2. In a deep pan, combine the chana dal, lamb, Ginger-Garlic Paste, onions, cumin, cloves, cardamom, red chili powder, chickpea flour, and salt. Add enough water to cover the mixture and bring to a full boil. Cover, lower heat, and cook until the lamb is cooked through, about 30 minutes. Remove the cover and cook on high heat until all the liquid dries out.

3. Remove from heat and cool to room temperature.

4. In a food processor, grind the lamb mixture to a fine paste. Divide the mixture into 8 small patties, flattening them between the palms of your hands.

5. In a medium-sized skillet, heat about 5 tablespoons of oil. Add the patties and pan-fry until golden brown on all sides. Remove with a slotted spatula and drain on paper towels. Serve hot, sprinkled with Chaat Spice Mix.

Cardamom Pods

There are two primary types of cardamom used in India — one is a smaller green one and the other is larger and black. The smaller variety is used to flavor savory and sweet dishes. The black variety is used primarily in savory dishes. Buy the pods whole and remove the seeds as needed to get the freshest flavor. Occasionally, at your grocer you will see “white cardamom” — this is nothing but the green cardamom that has been bleached.