Serve these kebabs hot with mint chutney or leave out the stick for a fried meatball appetizer.

Ingredients

* 2 lb. minced lamb
* 2 onions, chopped
* 1 C. yellow split peas
* 10 black peppercorns
* 1 inch cinnamon stick
* 5 cardamom pods
* 8 cloves
* 3 bay leaves
* 1 inch ginger root, chopped
* 2 dried red chiles
* 3 C. water
* 2 Tbs. chopped fresh mint
* 1 eggs, beaten
* 3 Tbs. oil
* 1/4 C. plain flour
* salt

Directions

Place all the ingredients except the egg, oil and flour in a large pan, bring to a boil then simmer until the water has evaporated and the meat is tender, stirring occasionally. Drain and discard any excess liquid and let the mixture cool.

Puree the mixture to a smooth paste then mix in the egg and divide into 12 balls, flattening each to about 2 inches thick. Heat the oil. Dust the meatballs with flour and fry for about 10 minutes.