Shami Kabab

Ingredients:

Boneless beef cut into small pieces 1/2 kilo
Salt according to taste
Presoaked dal channa 1 cup
Whole dried red chilies 8-10
Whole black pepper 10
Cloves 6
Bari illaichi 1
Zeera 1/2tsp
Cinnamon 1 stick
Green chilies 2-3
Fresh dhuniya leaves 1/2 a bunch
Egg 1
Onion coarsely chopped 1 medium sized
Ginger paste 1 tsp

Method:

In a pot put with meat,salt,red chilis,chopped onion,black pepper,cloves,
bari illaichi,zeera,cinnamon,ginger and 3-4 glasses of water and leave to tenderize on low-medium flame.
Meanwhile boil the dal separately until soft.
When the meat has softened and water is dried completly add the dal and mix together.
Remove from heat and let cool.
Grind and add green chilis,egg,and fresh dhuniya.
Form into kababs and fry.
If you want to store them then arrange the formed kababs on a plate or tray without overlapping and put in a freezer for an hour.
Then remove and put in any bag or box in which you want to keep.
Freeze until needed.