Servings: 14 pieces
Core Spices and Flavorings-
2 inches ginger root chopped
2 tsp chopped garlic
2 tbs chopped cilantro
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp cayenne pepper
Salt to taste
Secondary spices and flavorings-
2 tsp chaat masala
1/2 lb ground lamb
1 onion (medium) chopped
1 tbs canola oil
1 cup cannned garbanzo beans (also known as chick peas)
1 chopped tomato (medium)
1 1/2 cups panko japanese style bread crumbs
1 egg (beaten)
2 tbs lime juice
Heat the oil in a pan and add onions to it stirring well.
Throw in the tomato, ginger and garlic and continue to stir until the onions are a golden brown.
Add the ground lamb and chickpeas and all the spices, salt and cilantro and mix well until the lamb is cooked.
Turn off the flame and add the lime juice, mixing well.
When this mixture is cool, blend it until you see a fine paste.
Add the beaten egg and the crumbs and knead the dough dividing it into equal parts.
Form little balls and press these down flat and shape into oval or round cutlets.
Heat the oven to 375 degrees F.
Spray a non stick sheet with canola oil and arrange the cutlets to bake for about 20 minutes (flip them over after 10 minutes and spray again).
Serve hot with mint or jalapeno chutney.
If you choose to use the regular bread crumbs reduce the amount to 1 cup.
If you desire a little more heat add a couple of chopped green chillies when cooking the meat.