|Lean lamb/Beef||1 Pound, cut into 1/2 inch cubes|
|Chili powder||1⁄2 Teaspoon|
|Ground turmeric||1⁄2 Teaspoon|
|Ground cumin||1⁄4 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Fresh root ginger||1 Inch, finely chopped (1 Piece)|
|Garlic||2 Clove (10 gm), crushed|
|Onion||1 Small, finely chopped|
|Grated lemon rind||1⁄4 Teaspoon|
|Coriander leaves||1 Tablespoon, finely chopped|
|Eggs||2 , beaten|
|Flour||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed For Coating)|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|Onion rings||6 (For Garnish)|
Wash the chick peas and soak them in cold water for 2 hours.
Drain the chick peas and place them in a pan with the meat and stock.
Bring to the boil, then cover and simmer until the chick peas and meat are tender and the liquid is absorbed.
Pass the cooked meat and chick peas through a mincer (grinder) with the spices and salt and pepper to taste.
Then mix in the ginger, garlic, onion, lemon rind and coriander leaves.
Mix with enough beaten egg to bind, then divide the mixture into 16 balls.
Dredge the meat balls with flour and deep fry them in the hot oil until golden brown.
Garnish with onion rings.