Mix together onion, lamb, peas, cashews, garlic, cilantro, and salt; put through a meat grinder so everything is well whisked together (or briefly put in a hand mixer form).
Divide mixture into eight pieces. Form each piece into a small, flat ball.
Heat oil in a deep skillet and toast kebabs until both sides are brown (about 3 to 4 min).
Serve hot or possibly lukewarm, garnished with chopped cilantro.
Tip: If you don’t like cilantro, you can leave it out.
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