One of the best versions of kababs out there.
1 kg steak (preferably rump but not fillet coz fillet is too soft for this dish) cubed and cleaned
3 red potatoes peeled and cubed
3 onions peeled and cubed
1-2 green chilies chopped (more if you want this more spicy hot)
¾ cup yellow lentils soaked overnight then washed and drained
1 tbsp. ginger paste
1 tbsp. garlic paste
bunch of coriander
turmeric, cumin powder and if u have dhana jeera
juice of one lemon
¼ cup of water
Put all the above ingredients into a pressure cooker, cover and cook for about 20mins.
Check if there is still any fluid, you can put the pressure cooker (open) on the fire again and dry out any excess water. The mixture has to be dry enough that it sticks to the bottom of the pan.
Let this mixture cool completely. (sometimes I store this mixture in fridge overnight to cool completely and grind the next day, but this is not a must to do)
Using a meat processor, grind the mixture to a smooth consistency. Add to it 2 eggs, 2 tbsp. gram flour and a sprinkling of garam masala plus some chopped coriander or mint if you like. Combine these together. If you find the mixture a bit on the dry side, add one more egg (a little at a time) and mix until you find the mixture soft and slightly sticky.
Shape into palm sized circles and make an indent in the center to prevent the kebabs from over-swelling when frying.
Fry and serve hot.