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- 1 lb (.5 kg). lean ground beef
- 1/2 cup (125 ml) dahl or dried split peas
- 1 tsp (5 ml) cumin seed
- 1 inch cinnamon stick
- 6 whole cloves
- 1 inch ginger root; peeled
- 8 cloves garlic
- 2 tsp (10 ml) chili powder
- 1/2 tsp (2 ml) salt (optional)
- 3 cups (700 ml) water
- 1 onion; chopped
- 1/3 cup (80 ml) cilantro; chopped
- 3 green chillies; chopped
- 1/2 cup (125 ml) liquid egg substitute
- Soak dahl (or dried peas) in water for 10 minutes, then drain.
- Put 3 cups (700 ml) water in a large skillet, and boil the ground beef, dhal or peas, and next 7 ingredients approximately 45 minutes, or until all liquid evaporates.
- When all of the liquid has evaporated, allow mixture to cool slightly.
- Add liquid egg substitute.
- Then grind the meat mixture to a fine paste. This can be done in a blender or food processor, the liquid egg substitute providing the moisture.
- After the mixture has been made into paste, add the chopped onion, coriander leaves and chillies.
- Line a cookie sheet with aluminum foil, or spray with noncaloric spray to prevent sticking.
- Measure 1/4 cup (60 ml) portions onto the cookie sheet and shape them into patties.
- Bake in 350 degree (175 C.) oven for 25 to 30 minutes or until set.
- Remove carefully from pan with spatula.
- Use a grill on a hot summer day!
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