Shami Kebabs

• 2 pounds ground beef
• 1/2 cup dried yellow split peas
• 1 onion, chopped
• 1 tablespoon garlic, chopped
• 1 1/2 teaspoons fresh ginger, minced
• 2 whole large (black) cardamom pods (see Tips, below)
• 3 whole small (green) cardamom pods
• 1 (4-inch) cinnamon stick, broken in half
• 2 whole cloves
• 6 whole dried red chiles, such as guajillos
• 3/4 teaspoon salt
• 1 large egg
• 1/2 cup fresh cilantro, chopped
• 2 cups vegetable oil for frying

1. In large pot, combine ground beef, split peas, onions, garlic, ginger, black and green cardamom pods, cinnamon sticks, cloves, chiles, salt, and 1 cup water. Bring to boil, then lower heat to moderate and simmer, uncovered, until meat is brown and mixture is very dry, about 30 minutes. (Be sure that all water has evaporated.) Remove from heat and cool.
2. When cool enough to handle, transfer mixture, including whole spices and chiles, to food processor. Grind until smooth and soft - texture should be finer than for hamburgers, but not so fine that it becomes extremely sticky. In large bowl, using hands, mix together ground meat, egg, and cilantro. Pressing firmly, form mixture into patties about 2 inches wide and 1/2 inch thick.
3. In large, heavy skillet over moderate heat, heat oil until hot but not smoking. Working in batches of 4 to 6, fry patties until browned, about 2 to 3 minutes per side. Drain on paper towels and serve hot.

ground beef, peas, onion, garlic, fresh ginger, cardamom pods, pods, cinnamon, cloves, red chiles, salt, egg, fresh cilantro, vegetable oil

Taken from www.epicurious.com/recipes/food/views/shami-kebabs-235951 (may not work)