Galuauti Lamb Kebabs with Basil Yogurt Dip
For the Galuauti Lamb Kebabs:
In a heavy-bottomed skillet over medium heat, add the chickpea flour and roast, stirring to avoid burning, until golden brown in color, about 4 minutes. Immediately transfer the flour to a bowl and cool. Using the same pan, heat the canola oil over medium heat. Add the sliced onions, and cook until the onions turn a deep golden brown, about 10 minutes. Set aside.
In a bowl, combine the lamb, papaya paste, ginger-garlic paste and the spices. Pass the mixture through a meat grinder. Mix well and season with salt. Form patties measuring about 2 inches in diameter and ¼-inch thick. Chill the patties in the refrigerator for 20 minutes.
For the Basil Yogurt Dip:
In a bowl, combine the yogurt, sugar, basil chiffonade, crushed black peppercorns, and salt. Transfer to the refrigerator until ready to serve.
To Assemble and Serve:
Coat the bottom of a griddle with oil and set over a high flame. When hot, add the Galuauti Lamb patties and lower the heat to medium. Cook the patties for 2 to 3 minutes on each side, until golden brown. Serve immediately with the Basil Yogurt Dip.