Shami Kababs

The past week has been a shami kabab bonanza, with birthdays and parties where this is a favourite appetizer. I try and keep a bunch in the fridge to eat with rice and dal sometimes too.
Some shami kabab recipes will have a filling in the centre of chopped onions, green mint and coriander and other condiments but this is an easier version with everything thrown in to the minced meat mixture- just as delicious !

1/2 kg mince meat
1 cup chana dal/split bengal gram lentils
4 cloves
3 cardamom
1 stick cinnamon
4 dry red chillies
4-6 peppercorns
1 onion sliced
1 heaped teaspoon garlic
1 heaped teaspoon ginger
1/2 teaspoon turmeric / haldi
1/2 teaspoon coriander/dhania powder
1/2 teaspoon cumin/jeera powder
salt to taste
2 tablespoons approximately of chopped coriander/dhania leaves
2 Tablespoons of chopped mint/pudina leaves
3 chopped green chillies
juice of half a lime
1 egg

1. Wash and soak the chana dal for 15 minutes. Wash and strain mince. Put it in a heavy bottomed vessel and add the chana dal and 2 cups of water.
2. Add the sliced onions, garlic, ginger, cloves, red chillies, cinnamon, cardamom, coriander powder, cumin powder, turmeric powder, salt to taste.
3. Cook covered on a medium flame for 30 minutes, keep stirring every now and then.
4. Cook further till the water dries up and the meat leaves a little of its natural oil. Lower flame and keep stirring so that the meat mixture doesn't stick.
5. Turn off and leave to cool. Grind the mixture in batches. Add finely chopped coriander leaves, mint leaves, and green chillies. Add lemon juice and one egg and mix it all up.
6. Cover and refrigerate for at least an hour.
7. Shape into small patties, and shallow fry in hot oil leaving them at least a minute on one side in frying pan on medium heat.