Spiced Lamb Kebabs with Fresh Herbs
For the one-year anniversary of her company, Diaspora Co., Sana Javeri Kadri and her supporters prepared a turmeric-spiced banquet. You can buy her ruddy, flavorful ground turmeric online at diasporaco.com. In this recipe, aromatic lamb and creamy chickpeas soften into a crispy, moist patty once cooked. Look for chana dal and asafoetida at local Indian grocers or online.“These pan-fried lamb and chickpea patties are an ode to my Gujarati Muslim heritage on my father’s side,” Javeri Kadri says. They’re stuffed with onions and herbs, then cooked and served with big scoops of fresh green chutney and yogurt. To make them ahead of time, prepare the kebabs through step 4, then freeze for up to 1 month, thawing fully before proceeding. You can find chana dal and asafoetida powder in Indian markets or online.
To make without a pressure cooker, stir together lamb, chana dal, and 3 cups water in a medium saucepan. Bring to a boil over high, reduce heat to low, and simmer until dal is just tender, about 40 minutes. Drain well. Proceed with recipe in step 2.