Directions

• In a wok, add water, beef/ chicken, ginger paste, garlic, salt, onion, red chilli crushed, red chilli powder and turmeric, mix well & bring it to boil, cover & cook on medium  low flame until meat is 50% done (30 minutes).
• Add split chickpea lentil & mix well, cover & cook on medium low flame until tender & water dries up (40-50 minutes).
• For pressure cook, put all the ingredients (meat, onion, ginger paste, garlic, water, lentil, salt, red chilli crushed, red chilli powder and turmeric) in the cooker, cover and cook on medium flame for about 20-25 mins. Open the pressure and if there is water present then dry it up.
• Remove from flame & add the garam masala powder, mash well with the help of masher or chop it in the chopper when it partially cools down.
• Add chopped green chillies, coriander and mint and mix well.
• Take a mixture (50g) & make kabab of equal sizes.
• Can be stored in an airtight container for up to 3 months in freezer.
• In a bowl, add eggs & whisk well.
• In frying pan, heat cooking oil, dip kabab in whisked egg mixture & fry on medium flame from both sides until golden brown (makes 20-22).