1 lb. lamb (1/2 inch, cubed) 4 cloves 1/4 chana dhal 2 cardamom 1 onion, chopped 1 piece cinnamon 3 green peppers 1 tsp. salt 1/4 c. yogurt 1/2 x 1/2 in ginger 1/4 tsp. chili powder 4 cloves garlic 1/2 tsp. coriander powder 1/2 c. water 1 egg oil for frying
Mix first 12 ingredients and pressure-cook for 6-7 minutes. Blend in a food-processor or blender with egg into coarse paste adding a little water if needed. Make paste into 15 balls, flatten and deep-fry until both sides are golden brown.