Shami kebab

Method

1. 1 Soak the chana dal for 2 hours, then simmer it with lamb, ginger, cinnamon, and 250 ml of water for 35 minutes.
2. 2 Boil until all the water evaporates, then let it cool; the mixture must be completely dry because any remaining water will cause the patties to fall apart when fried.
3. 3 Grind the meat and beans into a smooth paste, then mix in chopped shallots, chili peppers, and cilantro.
4. 4 Roll four pieces into flat discs, 1.5 cm in diameter, and dip them in beaten egg.
5. 5 Pan-fry for 4 minutes on each side in oil until the crust is golden brown and crispy while the inside remains soft.

With an appliance

• Air fryer 50 min

  Replace step 5: spray with oil and bake at 190 degrees for 12 minutes, turning at the 7th minute. The patties absorb less oil but have a drier surface, so serve with mint chutney.