I am not a big fan of raisins, especially in savory foods. But I must say that they do give a nice flavor to the meatballs. As for the meatballs itself, they turned out to be a bit brittle. I think next time I would put the egg into the meat mixture and use water to form the meatballs. Other than that, I really liked the taste of this dish. Instead of using the 1/2" of frying oil from the original recipe, I just used about 2-3 tsp per batch of meatballs. Also, I couldn't find yellow split peas and had to use green ones instead. I don't suppose that would change the taste much. I had planned to make a wholewheat flatbread along with the meatballs but I didn't have the time and we had to settle for store-bought flatbread.
This recipe will be linked to the Cook Around the Globe September 2011 event.
1/4 cup yellow (or green) split peas
1 cup water
2 medium onions, finely chopped
1 tbsp ghee or vegetable oil
1/4 cup sultanas or raisins
1/4 tsp ground cardamom
1/2 tsp Baharat spice mix
500 g ground lamb
1 1/2 cups boiled, strained short grain rice
2 cloves garlic, chopped
1 1/2 tsp Baharat spice mix
1 1/2 tsp salt
1 egg for shaping, lightly beaten
oil for frying
Bring peas and water to a boil. Simmer for 30-45 minutes until tender. Drain. Heat ghee over medium heat. Add onion and cook until beginning to brown. Stir in sultanas, spices, and split peas. Season to taste with salt and set aside. Mix meat with rice, garlic, spices, and salt. Take a lump of meat about the size of a small egg. Coat palms with beaten egg and work meat into a ball. Then hollow the ball with your thump, moulding meat into a fairly thin shell. Fill with pea-onion-mixture and press firmly close. Reshape into either an oval or an oblong shape with rounded edges. Place finished meat balls on greased wax paper. Working in batches, heat about 1 tbsp oil in a skillet over medium heat. Add meatballs and cook 4-5 minutes on each side. Serve with salad and flat bread.