These flavorful pan-fried lamb and chickpea patties are stuffed with onions and herbs and served with big scoops of green chutney and yogurt:
2 serrano chiles, stemmed and finely chopped1/3 cup packed fresh cilantro leaves, finely choppedStir together lamb, chana dal, and 1 cup water in a 6-quart programmable electric pressure cooker . Close and lock lid. Turn steam release handle to “Sealing” position. Press “Manual,” select “High Pressure,” and program 8 minutes pressure-cooking time. When cooking time and time for float valve to drop are complete, turn pressure cooker off. Carefully open using the natural pressure release.
Stir together onion, chiles, mint, cilantro, and remaining 1 1/2 teaspoons salt in a medium bowl.Shape lamb mixture into 16 patties . Make a 2-inch-wide, 1/2-inch-deep circular indentation in center of each patty. Place 1 heaping teaspoon onion mixture in center of each patty. Press lamb mixture together, sealing filling inside, and shape into a ball. Flatten slightly into a 3/4-inch-thick patty.
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