Lamb Slipper Kebabs from Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent by

Name: Lamb Slipper Kebabs from Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent by
Ingredients: 1 teaspoon coriander seeds, toasted and ground; 1 teaspoon garam masala (or store-bought), or a pinch each ground cinnamon and cloves plus ½ teaspoon each ground cumin and coriander; 2 tablespoons anardana (dried pomegranate seeds), ground, or 1 tablespoon rice vinegar or cider vinegar; ½ cup chopped coriander leaves; ¼ cup chickpea flour (besan) or scant ¼ cup atta flour or all-purpose flour; 2 green cayenne chiles, minced; 2 teaspoons minced ginger or ginger mashed to a paste; ½ teaspoon cayenne; About 1½ teaspoons salt; About 1 cup peanut oil, if panfrying the kebabs; Lemon or lime wedges; 1 pound ground lamb; ½ cup chopped tomato; 1 cup grated onion or shallots

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These kebabs are from Peshawar, though they can now be found in many other places in the Subcontinent. Called chapli kebab, meaning “slipper kebab,” they’re made of ground lamb and spices and...

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Ingredients

1 teaspoon coriander seeds, toasted and ground
1 teaspoon garam masala (or store-bought), or a pinch each ground cinnamon and cloves plus ½ teaspoon each ground cumin and coriander
2 tablespoons anardana (dried pomegranate seeds), ground, or 1 tablespoon rice vinegar or cider vinegar
½ cup chopped coriander leaves
¼ cup chickpea flour (besan) or scant ¼ cup atta flour or all-purpose flour
2 green cayenne chiles, minced
2 teaspoons minced ginger or ginger mashed to a paste
½ teaspoon cayenne
About 1½ teaspoons salt
About 1 cup peanut oil, if panfrying the kebabs
Lemon or lime wedges
1 pound ground lamb
½ cup chopped tomato
1 cup grated onion or shallots