Lamb kebabs , chickpea masala , mint sauce

Start out with never frozen freshly ground lamb ... highlight one spice and add few others for certain high notes and cook the kebabs to medium (150 degrees) . What you will get is the bold flavor of lamb enhanced by its own tenderness and mouth feel with the zing and slight aroma of earthy spices.

Cumin scented Lamb Kebabs:

2 lbs of freshly ground lamb
1 large red onion, finely diced
6 cloves finely diced garlic
1 tblspn diced ginger
1 large egg
3 tblspns chickpea flour
1 tblspns cumin powder
1/2 tblspn garam masala
4-5 sprigs of finely chopped cilantro
lemon juice from one medium lemon
1/2 to 1 tblspn of kashmiri lal mirch ( less pungent variety of chilli powder )
1.5 tblspns of salt
1/2 tblspn ground black pepper.

-Mix all ingredients in a large mixing bowl for about 5 mins till they look homogenized.
-Rest the mixture in the fridge for 1-2 hours for the flavors to meld.
-Remove mix from fridge and rest for about 30 mins so that the mix comes to around room temperature.
-Gouge a small amount from the mix ( enough to make a oversized meatball) and roll it in your palm , then flatten two opposite sides and then flatten the edges to make the shape of a small round box. The box should be about 1/2 inch thick with a diameter of two inches.
-Heat a pan to medium with tblspn of canola oil , and fry the kebabs for about 4 mins each, or till the side touching the pan is caramalized to a golden brown. (no oil is needed as the lamb consists of about 20% fat, but the canola keeps the kebabs from burning)
-Then either shove the pan in a 350degree oven for 5 mins or cover the pan with a aluminum foil and let it sit on a really low flame for 7-8 mins.

Chickpea Masala:

1 can chickpea , drained and rinsed.
1 small red onion , julienned
2 diced roma tomatoes
2 seranno chilis , finely chopped
4 cloves garlic , finely diced
1 bay leaf
pinch of brown mustard seeds
pinch of cumin seeds
2 cloves
1/2 teaspn turmeric powder
1tblspn cumin powder
3/4 tblspn vinegar
1 tplspn salt
roughly chopped cilantro leaves for garnish.

- Heat oil on a medium flame in a pan .
- introduced mustard seeds and cumin seeds after a while , they should start sputtering immediately.
- add the cloves, bay leaf, ginger , garlic and fry for about a min without letting the garlic burn
- add the onions with a pinch of salt and saute till the onions became translucent
- add the tomatoes with rest of the spices and vinegar and thoroughly mix for about a min
- then add the chickpeas with rest of the salt , cover and cook on low heat for 30-40 minutes.

Mint sauce:

3-4 ounces mint leaves , washed and roughly chopped
2 tble spoons of diced ginger
1/2 tblspn salt
1/4 tblspn ground black pepper
1 cup heavy cream.
1 teaspoon of mild tamarind water (for acidity and balance)

-Blend all ingredients thoroughly in a blender, then strain it through a seive for a smooth finish.