Shami kabab

 Ingredients500 g meat (chicken, mutton, beef, or lamb – boneless or with bones)½ cup chana dal (split Bengal gram), soaked 2 hours1 medium onion, roughly chopped6–8 garlic cloves1 inch piece of ginger2–3 whole red chilies or 1 tsp red chili powder1 tsp turmeric powder1 tsp cumin seeds1 tsp coriander seeds2–3 green cardamoms1 small cinnamon stickSalt to taste1 egg (for binding)2 tbsp chopped coriander leaves2 tbsp chopped mint leaves1–2 green chilies, finely choppedOil for fryingPreparationCook the meat and lentils:

In a large pot, combine meat, chana dal, onion, garlic, ginger, salt, and all whole spices (red chilies, cumin, coriander, cardamom, cinnamon, etc.). Add enough water to cover. Cook on medium heat until both meat and lentils are tender and water has fully evaporated. Discard whole spices and bones if present ���.Grind the mixture:

Let the mixture cool completely. Transfer to a food processor and blend until slightly coarse but cohesive — not too pasty. Add chopped green chilies, coriander, and mint, then mix by hand ��.Add binding:

Mix in the beaten egg gradually until a thick, non-sticky dough forms. If the mixture feels too soft, chill it for 30 minutes or add a spoonful of bread crumbs ��.Shape the kababs:

Divide into equal portions and shape into small discs (about ¼ inch thick). Place on a tray and chill or freeze for 20–30 minutes before frying �.Fry the kababs:

Heat oil in a skillet for shallow frying. Dip each kebab lightly in beaten egg, then fry on medium heat until golden on both sides. Alternatively, air-fry at 185°C for 8–10 minutes or bake at 200°C for about 15 minutes, turning halfway ��.Serve hot:

Serve freshly fried Shami Kababs with mint chutney, lemon slices, or onion rings. They pair beautifully with parathas or naan ��.