Spiced Lamb Kebabs with Fresh Herbs

 

NOTE: Needs a binding agent.

Ingredients

Ingredient Checklist

• 1 pound ground lamb
• 1 cup dried chana dal (split chickpeas)
• 1 cup water
• 3 tablespoons ghee, divided
• 1 teaspoon finely grated garlic (about 1 large garlic clove)
• 1 teaspoon finely grated peeled fresh ginger (from 1 [1/2-inch] piece)
• 1 teaspoon ancho chile powder
• 1 teaspoon ground coriander
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1/4 teaspoon asafoetida powder
• 1 tablespoon kosher salt, divided
• 1 medium yellow onion, finely chopped
• 2 serrano chiles, stemmed and finely chopped
• 2/3 cup packed fresh mint leaves, finely chopped
• 1/3 cup packed fresh cilantro leaves, finely chopped
• Plain whole-milk yogurt
• Spicy Green Chutney

Directions

Instructions Checklist

• Step 1

  Stir together lamb, chana dal, and 1 cup water in a 6-quart programmable electric pressure cooker (such as an Instant Pot). Close and lock lid. Turn steam release handle to “Sealing” position. Press “Manual,” select “High Pressure,” and program 8 minutes pressure-cooking time. When cooking time and time for float valve to drop are complete, turn pressure cooker off. Carefully open using the natural pressure release.

• Step 2

  Heat 1 tablespoon ghee in a small saucepan over low. Add garlic, ginger, chile powder, coriander, cumin seeds, turmeric, and asafoetida powder; stir with a spatula to combine. Cook until fragrant, about 20 seconds; transfer mixture to a food processor. Add cooked lamb mixture and 1 1/2 teaspoons salt; process until texture is mostly smooth, about 2 minutes, stopping to stir and scrape down sides as needed. Transfer mixture to a large bowl, and cover with plastic wrap until ready to use.

• Step 3

  Stir together onion, chiles, mint, cilantro, and remaining 1 1/2 teaspoons salt in a medium bowl. 

• Step 4

  Shape lamb mixture into 16 (3-inch-wide) patties (about 3 tablespoons each). Make a 2-inch-wide, 1/2-inch-deep circular indentation in center of each patty. Place 1 heaping teaspoon onion mixture in center of each patty. Press lamb mixture together, sealing filling inside, and shape into a ball. Flatten slightly into a 3/4-inch-thick patty. Place patties on a baking sheet, cover with plastic wrap, and chill at least 30 minutes or up to 1 day. (Alternatively, freeze patties on a baking sheet. Transfer frozen patties to ziplock plastic freezer bags, and freeze up to 1 month. Let thaw completely in refrigerator before cooking.)

• Step 5

  Working in 3 batches, add 2 teaspoons ghee to a large nonstick skillet. Heat over high until bubbling but not smoking. Add 6 patties, and cook until fully browned on one side, 2 minutes to 2 minutes and 30 seconds. Flip and cook until browned, about 2 minutes. Transfer to a platter lined with paper towels to drain slightly. Serve with yogurt and green chutney.