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In
a pan put meat, salt, red chillies, chopped onion, black
pepper, cloves, bari illaichi, cumin, cinnamon, ginger and
3-4 glasses of water and leave to tenderize on low-medium
flame.
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Meanwhile boil the dal separately until soft.
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When the meat has softened and water has dried completely
add the dal and mix together.
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Remove from heat and let cool.
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Grind and add green chillies, egg, and fresh coriander
leaves.
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Form into kebabs and fry. Serve with chutney.
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