Boil 500 grams of mutton (cut into small pieces) along with 150 grams of chana dal (washed not soaked), 1 piece of onion (medium size, roughly chopped), 2 tsp of ginger garlic paste, 2 pieces of bay leaves, 1 tsp of salt, and 240 ml of water in a pressure cooker for up to 2 whistles on a high flame and then for 15 minutes over a low flame.

Make a fine powder of 1 tsp of black peppercorns, 1 tsp of cumin seeds, 1 tsp of fennel seeds, 2 pieces of black cardamom pods (unsplit), 4 pieces of whole green cardamom pods, 6 pieces of cloves, 1 piece of cinnamon (1 inch stick, broken in half), and 1 piece star anise in a mixie jar.

Check the doneness of dal and mutton. Transfer it to a mixie jar and make a fine paste.

Add finely chopped pieces of 2 medium-sized onions, 2 tbsp of coriander leaves, 4 tbsp of mint leaves, 2 pieces of green chilies, the masala powder, 1 tsp of red chili powder, and 1 piece of egg. Mix them all very nicely.

Grease your hands with oil and shape all the kebabs. Keep them all on a plate and let them rest for a while to set properly before frying.

Release each kebab piece on medium hot oil carefully. Fry over a medium to low flame on one side for 4 minutes or so. Then flip them one by one carefully with a knife or spoon and cook the other side for another 4 minutes. Remove when done.

Your crispy and spicy homemade mutton Shami kebab is ready.