Shami Kabab (Beef and Chana Daal Patties)

Put the mince, drained chana daal, quartered onion, garlic, ginger, dried red chillies, coriander seeds, cumin seeds, peppercorns, cloves, both cardamoms, cinnamon, bay leaf and salt in a heavy pot. Pour in the water and bring to a boil.

Cover, lower the heat and simmer for about 40 minutes, stirring now and then and breaking up the mince. The daal should be completely soft and easy to mash between two fingers.

Remove the lid, raise the heat to medium-high and cook, stirring constantly, until every bit of liquid has evaporated and the mixture looks dry and crumbly. Pick out the bay leaf, cinnamon and black cardamom pod. If any liquid remains, the kababs will fall apart.

Spread the mixture on a plate and let it cool for about 10 minutes, until it is warm rather than hot.

Grind the cooled mixture in a food processor in short pulses to a fine, slightly sticky paste. Add the garam masala and beaten egg and pulse once more to combine. Taste and adjust the salt.

Mix the finely chopped onion, green chillies, coriander, mint and lemon juice in a small bowl for the filling.

Wet your hands lightly. Take a golf-ball-sized portion of the paste, flatten it in your palm and put about half a teaspoon of filling in the middle. Fold the edges over, roll into a ball and press into a patty about 1.5 cm thick. Repeat to make 14 to 16 kababs.

Heat about 3 tablespoons of the oil in a large non-stick pan over medium heat. Fry the kababs in batches for 3 to 4 minutes per side, until deep golden brown and crisp at the edges. Turn them gently with a slotted spatula and add more oil as needed.

Drain the kababs on paper towels. The centre should be hot all the way through, at least 71°C. Serve while warm.