For this dish it is better to take a lamb and turn through large lattice grinder.

Prescription required pea flour, which is easy to get chopped in a coffee grinder split peas. I picked green peas from Oregon "Mistral", it has a sweet taste and very pleasant aroma of fresh peas.

After grinding, sift the flour into a bowl with minced lamb. Add the garam masala, cardamom, hot pepper, a little salt and pour half of the yogurt. Knead thoroughly and a bit to hit the meat.

Wet hands formed into small long sausages.

In a saucepan heat the oil, put the cinnamon stick, the cloves (and 2-3, if you like) and a Bay leaf. Heat on high heat 10 seconds and lay the sausages. Fry to blush, to turn. To dissolve remnants of a yogurt Cup of warm water and pour into a saucepan. If frying lamb gave a lot of fat, it should be drained before filling. Simmer the sausages under the lid on low heat for another 20 minutes until tender, turning occasionally.

When serving, sprinkle with chopped greens. Better with cilantro, but parsley is also good.

Serve sausages with fresh vegetables, herbs and lemon.