Easy to prepare and fingerlicking delicious.
Peel carrots and grate roughly into a bowl set aside.
Finely grate onion, squeeze well and discard onion water. Set aside.
Knead lamb mince well with grated carrots, onion, turmeric, salt, and pepper.
When the mixture is homogeneous, gradually add the chickpea flour and knead well.
Let rest in the refrigerator for an hour, then knead into oval shapes in one hand and place on a plate.
Heat sesame oil in a non-stick pan and fry the kababs in the hot oil. This will prevent them from sticking to the bottom of the pan.
Mix red wine vinegar and grape syrup well and once the kababs are fried pour the mixture over them, and add 1/2 cup of water.
Simmer at medium temperature for 30 minutes until the sauce has thickened and the kababs have absorbed the sauce completely.
Serve with bread or rice and torshi.