Chappli kebabs recipe

• 6 tbsp freshly chopped coriander leavess
• 1 medium onion, chopped into large chunks
• 6 green chillies
• 10 cm fresh root ginger, peeled and cut into chunks
• 1 tbsp coriander seeds, crushed
• 1 tsp cumin seeds
• 750 g (26.5oz) lamb or beef mince
• 1 tsp garam masala
• 3 tbsp gram (chickpea) flour
• 1 pinch salt

1. In a food processor, blend the coriander leaves, onion, chillies, ginger, and coriander and cumin seeds.
2. In a large bowl, combine the mince, garam masala, flour and blended ingredients, and season with salt (reserve the oil).
3. Get your hands stuck in and mix everything thoroughly.
4. Grease your hands with a little oil, tear off walnut-sized pieces and roll into balls.
5. You should aim to have around 24.
6. Now, with your thumb or the heel of your hand, gently flatten each ball, shaping them into an oval of around 2cm depth, until they look like the sole of a sandal, i.e.
7. a chappal.
8. Over a medium heat, warm 5mm of vegetable oil in a large frying pan.
9. Test if its ready by tossing in a cumin seed if the seed fizzes and swims its good to go.
10. Slide in a few kebabs at a time, cooking in a single layer for around 34 minutes on each side until browned.

coriander leavess, onion, green chillies, ginger, coriander seeds, cumin seeds, lamb, garam masala, gram, salt

Taken from www.lovefood.com/guide/recipes/42799/chappli-kebabs-recipe (may not work)