In a large pot add ground beef or lamb or chicken (for chicken boil daal separately). Add soaked daal, onion, ginger, garlic, salt and red pepper and cook it on low heat without adding any water.

Meat will have enough water to cook the whole dish but you think water is evaporated and mince and lentil is not cooked add some water in it.

When the water is dry and Daal is soften turn the stove off .

Add Garam Masala in it and immediately put the whole mixture in the chopper with the green chilies and dhaniya and grind it coarsely. If you are using chicken, you would need to remove all bones before you can put it in the chopper.

Your mixture is ready to form Kababs. If the mixture is hard, take some water to wet your palms and then make kabab. If you still think its too dry to make kababs then add an egg in it and try to make Kababs between your palms.

Make 30-35 kabab with this mixture, dip them in egg and shallow fry. Put the remaining kabab in freezer and use it as an appetizer, side or in an anda shami burger.