Boil beef keema with Chaana daal, ginger-garlic paste, bayleaf,cardamom, salt, until completely dried out.

Take out the cinnamon and bayleafs, leaving cardamoms in the keema.Blend the keema or minced meat without adding any water.

Then add the onion bereshta, chopped green chillies, beaten eggs, kabab masala powder and a little salt (if needed), mix well and shape them and deep fry at medium low flame.