Ingredients 

• 250 g Minced Meat
• 3 - 4 tbsp. Chana Dal
• 1" Piece of Ginger
• 6 Flakes of Garlic
• 4 Green Chilies 
• A Little Coriander Leaves
• 2 Cloves 
• 1" Cinnamon Stick
• 2 Cardamoms
• 6 Pepper Corns
• 1 tsp. chilly powder
• Salt to Taste
• 1 Egg
• 1/4 tsp. Garam Masala powder
• 1 Onion
• 2 Green Chilly
• 1 Small Bunch of mint Leaves
• Lime juice
• Oil to fry
• 400 g cream
• Grind these items

• Soak dal for two hours 
• Boil keema with chana dal, cinnamon, cloves, cardamoms, pepper and little water till tender 
• Drain off or dry the excess water 
• Grind to paste 
• Add eggs, salt, chilly powder and ground masala 
• Cut onion, green chilly and mint very fine. Mix in salt and lime juice 
• Take a little keema paste. Put 1/2 tsp. Stuffing. Make small flatten balls 
• Fry till brown 
• After frying put a thin layer of cream in an ovenproof dish. Arrange the kababs. Cover with remaining cream and bake oven for 15 Mts.