Ingredients

80g split Bengal gram (chana dal)

30g ghee

1 onion, finely chopped

500g lamb mince

10 garlic cloves

50g ginger, peeled and finely chopped

1 tsp Kashmiri chilli powder

1 tsp garam masala

½ tsp black cumin seeds (shahi jeera) or ½ tsp ground cumin

1 egg, lightly beaten

1 lime, juiced

4 tbsp roughly chopped coriander

2 green chillies, finely chopped

50ml sunflower oil

150ml full-fat Greek yogurt

1 small garlic clove, crushed

2 tbsp shredded mint leaves

1 tsp ground cumin

1 tsp caster sugar

Lime juice, for seasoning

Instructions

Step 1: Place the split Bengal gram in a small heatproof bowl, cover with boiling water, and soak for 3 hours or ideally overnight.

Step 2: Melt the ghee in a flameproof casserole over medium heat. Fry the chopped onions for 7-10 minutes until golden.

Step 3: Add the lamb mince, whole garlic cloves, and chopped ginger. Cook, stirring often, for 10 minutes until the lamb’s liquid evaporates.

Step 4: Drain the soaked Bengal gram and add it to the casserole along with the chilli powder, garam masala, and cumin seeds or ground cumin.

Step 5: Pour over 300ml hot water to just cover the mixture. Cover with a lid, reduce heat, and simmer for 20–25 minutes until the mince is tender.

Step 6: Remove the lid and cook uncovered, stirring frequently until all the water evaporates and the Bengal gram is tender, resulting in a dry, crumbly texture.

Step 7: Spread the mixture on a baking tray and cool completely. Transfer to a food processor.

Step 8: Add the beaten egg, lime juice, chopped coriander, and green chillies to the processor. Blend until smooth.

Step 9: With damp hands, shape the mixture into about 20 walnut-sized balls. Flatten each into a 4cm diameter, 1cm thick patty.

Step 10: Place the patties on a baking tray lined with parchment and chill for 30 minutes.

Step 11: To make the mint raita, combine the yogurt with crushed garlic, mint, ground cumin, and caster sugar. Add lime juice to taste and adjust seasoning.

Step 12: Heat 2 tbsp sunflower oil in a heavy frying pan over medium heat. Fry the patties in batches for 3-4 minutes per side until golden brown. Drain on paper towels.

Step 13: Serve the warm patties with the mint raita.

Tips & Variations

Soaking the Bengal gram overnight softens it best, but 3 hours is sufficient if short on time.

For extra heat, add more green chillies or a pinch of cayenne pepper.

Use a food processor with a pulse function to retain some texture if you prefer a less smooth mixture.

For a lighter version, replace ghee with a neutral oil and fry in a non-stick pan with less oil.

Mint raita can be prepared a few hours ahead and chilled to fuse the flavors.

FAQs

Can I use a different type of lentil?

Split Bengal gram works best due to its texture and mild flavor, but you can substitute red lentils if needed. Cooking times may vary slightly.

How do I know when the patties are cooked properly?

The patties should be browned evenly on both sides and firm to the touch. Cooking for 3-4 minutes per side on medium heat usually results in a perfect texture.