Karee Vadai (Meat and Lentil Fritter) My Guest Post on Cooking Varieties

This recipe is my guest post on Cooking Varieties.  Actually I was supposed to do this long back ago with any recipe using Winter Squash, since it was really just the time we moved to India, I couldn't make it.  Ms.Wan was really kind and patience with me, I really appreciate that.
Finally when I was ready to do the post, it was just a couple of days before Ramadhan, so I decided to make some Iftar related recipes, so this kari vadai (meat and lentil fritters).  Thank you Ms.Wan for giving me this wonderful opportunity.

Kari Vadai is nothing but fritters made with fritters and lentils.  I have used here Chana dhal which is nothing but yellow split pea.  You can find this in any Indian grocery stores.  This is something which we have for our Iftar with Kanji (Soup).  This vadai can be prepared with uncooked meat also, but I cooked the meat and then used for fritters, since it reduces the cooking time for vadai, aslo you don't have to worry whether the inside is cooked or not and your oil doesn't get spoiled with all the meat fat. Hope you all enjoy this recipe

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Make 15 to 20 vadai's

Ingredients:
Chana dhal (Yellow Split Pea) - 150 g
Boneless lamb- 150 g
Onion- 1 small sized finely chopped
Ginger garlic paste- 2 tsp
Cumin seeds- 1 tsp
Fennel seeds- 1 tsp
Chilli powder- 1 tsp
Garam masala- 1 tsp
Turmeric powder- 1/2 tsp
Coriander leaves- 1 tbsp finely chopped
Lemon juice- 1/2 tbsp
Salt as required
Oil for frying

Method:
Soak the chana dhal in water for 2 hours.  Finely chop the lamb pieces and marinate with turmeric, lemon juice, salt and 1/2 tsp of garam masala.  Add oil in a pan, add the meat pieces  and cook  until the meat is completed cooked.   Now grind the chana dhal by adding very little water into a thick coarse paste.  Once the dhal looks coarsely ground, add the meat and grind it again.  Meat should also look like coarse pieces in the dhal.  Now add the spices, salt, onion, chopped coriander leaves and ginger garlic paste.  Mix it well.  Heat oil in a pan to shallow fry, once the oil is hot enough to fry, make patties out of the mixture and drop it in hot oil, keep the flame in medium and cook it on both sides until it looks golden brown in colour.  Serve the hot vadai's with green chutney.


Note:
 To check the oil is hot enough, drop a small amount of mixture in the oil, if it comes bubbling up immediately then the oil is ready to fry.
Also if your mixture doen't hold well and it's too crumbly, add some gramflour or all purpose flour to hold the mixture.

Sending this to Joy From Fasting to Feasting, Iftar Nights, Serve it Only Fried, CC-Appetizers