Rinse and soak 190 g chana dal in water till fully submerged for at least 1 hour.
In a heavy bottomed saucepan, on medium heat, add the drained split peas, ½ kg mince lamb, ½ kg mince beef, 2 teaspoons salt , 1 tablespoon red chilli flakes, 1 tablespoon garam masala, 2 teaspoons cumin powder, 5 medium cloves garlic, 2 tablespoons ginger, 1 teaspoon freshly ground black pepper and 350 ml warm water and mix well.
Cover and cook on low heat stirring occasionally till the chana dal softens and the water has evaporated (45-50 minutes). The mixture should be a moist paste. Remove from heat and set aside to cool.
Use a stick blender to blend the mixture to a smooth paste. Then cover and set aside to cool down to shape into patties.
After blending
Add 1 large onion, 2 whole birds eye green chillies, 5 g mint leaves and 8 g cilantro then mix well.
Shape into balls (size of a golf ball) and flatten to make round patties.
Frying
Coat each patty in the beaten egg mix (6 medium/large eggs) then lightly fry in vegetable oil on either side till golden. Serve warm with a green chutney.
Notes
Cooking time for chana dal can vary depending on how fresh it is as old stock may take nearly twice as long to cook. *If using goat meat, use 1 kg goat mince. The red meat should have some fat content so the kebabs remain moist and do not fall apart.If using lean mince or for chicken shami kebabs, mix in an extra beaten egg to help keep the shape.Store leftovers in a sealed container and keep in the fridge for 3-4 days or in the freezer for up to a month.