Shami Kebab

Rinse 100 grams of chana dal thoroughly and soak in water for at least 30 minutes. Drain well.

In a heavy-bottomed pan, combine 500 grams of lamb mince, drained chana dal, 30 grams of ginger-garlic paste, 10 grams of green chili (slit), 3 grams of turmeric powder, 5 grams of red chili powder, 2 grams of cumin seeds, 1 gram of black peppercorns, 2 grams of cinnamon stick, 2 grams of green cardamom, 1 gram of cloves, 1 gram of bay leaf, 8 grams of salt, and 200 grams of water.

Bring the mixture to a boil, then reduce heat to low, cover, and cook for 30-40 minutes, or until the lamb mince and chana dal are tender and all the water has evaporated. Stir occasionally to prevent sticking.