Soak chana dal, in a pressure cooker add mutton qeema, chana dal, garlic cloves, ginger, red chilli powder, Kashmiri red chilli powder, salt, water, ghee, coarse powder of white peppercorns, black peppercorns, cumin seed, black cardamom, green cardamoms and cinnamon stick, mix and put into pressure cooker on medium flame for 3 whistles, depressurise and cool, add to blender to blend smooth

In a bowl add the qeema mix, add a coal in a small bowl, add ghee and give a dhuandhar effect, after 2 mins, discard the coal and remove the qeema mix, make kababs

Filling - take hung curd, add chopped onion and mint leaves, filling is ready

In a pan heat ghee and add a Shikampuri qeema kabab, on low flame fry with ghee on top, set aside