Welcome to Kitchen

In a pot put with meat, salt, red chilies, chopped onion, Black Peppercorn, cloves, Black Cardamom, Cumin Seeds, cinnamon, Ginger and 3-4 glasses of water and leave to tenderize on low-medium flame.
Meanwhile boil the dal separately until soft.
When the meat has softened and water is dried completely add the dal and mix together.
Remove from heat and let cool.
Grind and add green chilies, egg, and fresh Coriander (Dhaniya) leaves. Form into kababs (12 to 16) and fry. (deep or shallow as desired)
If you want to store them then arrange the formed kababs on a plate or tray without overlapping and put in a freezer for an hour.
Then remove and put in any bag or box in which you want to store. Freeze until needed.
Serve with Raita or Mint chutney and onion rings with paratha or chapati.