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1
Toast the coriander and cumin seeds in a dry skillet over medium-high heat until fragrant and slightly smoking.
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2
Pour into a pestle and mortar and grind until you get a fine powder.
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3
Shake into a large bowl.
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4
Add the garlic and ginger to the mortar and pestle and pound until a paste forms.
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5
Scrape into the large bowl.
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6
Add the beef, 2 tablespoons of minced cilantro, garam masala, baking soda and 1 teaspoon of salt.
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7
Using your hands, thoroughly mix all the ingredients together until the meat is sticky, just a few minutes.
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8
Allow the meat to rest about 30 minutes.
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9
Meanwhile, combine the cherries and the cashews in a small bowl.
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10
When meat has rested, divide into 16 equal portions.
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11
Roll each one into 2-inch sausage shapes.
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12
Make a long indentation in each sausage and stuff with 1/2 teaspoon of the dried cherry stuffing and pinch the meat together over the stuffing.
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13
Roll the kebab between your hands to thoroughly seal it.
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14
Repeat with the remaining kebabs.
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15
Warm the oil over medium-high heat in a large nonstick skillet until shimmering.
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16
Place the kebabs in the pan in a circular formation, making sure none of the kebabs touch.
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17
By the time you've placed your last kebab in the pan it will probably be time to start turning the first ones you set down.
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18
Cook, turning frequently, until browned all the way around and cooked all the way through, 10 to 15 minutes.
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19
While the kebabs are cooking, make the simple dipping sauce.
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20
Combine the yogurt, the remaining cilantro and half the lime juice.
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21
Season with salt and pepper.
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22
Remove the kebabs to a platter with a small bowl of sauce in the center.
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23
Drizzle the remaining lime juice over the kebabs and finish with cilantro leaves.
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24
Serve.
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25
Combine the cinnamon, cloves, green cardamom seeds, black cardamom seeds, if using, in a spice grinder or coffee grinder and grind until fine.
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26
Store the spice mix in an airtight container away from direct sunlight.
