In a pressure cooker add all the ingredients along with ¾ cup water - except the chaat masala, ghee, chillis, mint and coriander leaves. Cook over medium high flame until the dal and the meat are completely cooked (mine took 20 minutes)
Once done, remover from flame and let the pressure in the cooker subside. Open the lid (discard the bay leaves) and cook off any water left, on high heat, stirring continuously. This lamb-chana dal mixture has to be very dry, otherwise your kebabs will break while frying
Remove the dried this in a mixing bowl. With a help of a spatula, mash the dal and the meat, until well combined - keep breaking the lamb/mutton chunks and mix well
Add the ghee, chillis, mint and coriander leaves. Check for salt and adjust if needed. Divide the kebab mixture into 12 -14 equal portions
Form each of them into a ball and then gently flatten them out to shape them like patties. Pinch and seal any cracks. Keep the shaped kebabs refrigerated for 15-20 minutes
In a frying pan, heat the oil over medium heat and fry each of them until golden brown, all over. Remove on absorbent kitchen towels. Serve your yummy shami kebabs, drizzled with the chaat masala along with with a chutneys of your choice. Enjoy!
