We love eating kababs and so prepared shammi kababs recently for the first time. I cooked the keema mutton with different spices in a pressure cooker and then ground it coarsely in a grinder. We shallow fried them as one would fry aloo tikkis rather than deep fried them.The next time I will increase the amount of chana dal as I had boiled only 2 table spoon chana dal with 500 gms keema.
Since the quantities of the spices and ingredients was more by guess/ andaaz, I have attached herewith a link to a blog which has the recipe with detailed quantities and steps. And her kababs look good! :) :)