Shami Kebab

Rinse 100 g chana dal and soak in water for 30 minutes.

In a pot, combine soaked chana dal, 500 g lamb mince, 100 g onion, 30 g ginger-garlic paste, 1 bay leaf, 2 g cardamom, 1 g clove, 1 g peppercorns, 2 g cinnamon stick, 2 g cumin seeds, 10 g chili, 5 g chili powder, 3 g turmeric powder, 8 g salt, and 200 g water.

Cook the mixture over medium heat until lamb is cooked through and water has evaporated.