Shami Kebab

Method

Rinse the lentils and boil them with minced beef until tender, approximately 20 minutes, then drain well and let cool. Finely chop half the onions, green chillies, coriander and mint leaves, then mix with the cooled beef and lentils along with ginger-garlic paste, egg, and all spices until well combined. Divide the mixture into 12 portions and flatten each into a disc shape approximately 7cm in diameter. Slice the remaining onions into thin rings and fry in hot oil until golden, then remove and set aside. Fry the kebabs in the same oil over medium-high heat for 3-4 minutes per side until golden brown and crispy. Serve hot with the crispy onions, lime wedges, and mint chutney on the side.