Ingredients
450g (1 lb) leg of lamb , cubed
300ml ( ½
pint) water
1 small onion, peeled and thickly sliced
2.5cm (1
inch) ginger root, peeled and sliced
3 cloves of garlic, peeled
and chopped
15ml (1 tblsp) channa daal, washed and pre-soaked in
water for 10 minutes
2.5cm (1 inch) cinnamon stick
1 bayleaf,
finely crushed
1-2 eggs
Salt
6 cloves, ground
6 small
cardamoms, ground
10 whole peppercorns, ground
5ml (1 tsp)
whole black cumin, ground
Oil for frying
For
Filling:
1 small onion, peeled and finely sliced
10ml (2 tsp)
natural yoghurt
Pinch of salt
1 sprig green coriander leaves,
chopped
Cooking Instructions
Pressure-cook the meat with water, onion, ginger, garlic, channa daal, cinnamon and bayleaf for 15-20 minutes. Remove lid and evaporate remaining liquid. Remove cinnamon stick. Use an electric blender to mix the mixture to a sausage meat consistency. Add egg, season with salt and sprinkle with ground spices. Mix well. Make 10-12 even portions. Mix onion, yoghurt and coriander. Take a portion of meat, make a depression in the centre, put a little of the onion yoghurt filling in the centre and pat the meat paste into a flat shape to enclose the filling (about 5cm [2 inches] in diameter). Continue to make the rest of the shamis similarly. Heat oil in a frying pan and fry them light brown for 2-3 minutes on each side. Serve with lemon wedges, onion salad and pitta bread
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