Mughal meat and chickpea kebab patties (Shami kebab)

1. Soak the chana dal for 1 hour. Cut the beef into large cubes and cook covered with the drained dal, quartered onion, ginger, garlic, cinnamon, cloves, cardamom, dried chillies, pepper, salt and water for 1 hour 15 minutes (25 minutes in a pressure cooker) until the meat is tender.

2. Continue cooking uncovered until all the liquid has evaporated and the mixture is completely dry: this is the most important step, otherwise the kebabs will fall apart. Remove the whole spices.

3. Grind in a food processor into a fine, sticky paste. Let cool to lukewarm. Knead with the very finely chopped green chillies, mint and beaten egg.

4. With wet hands shape 12 balls and flatten into smooth-edged patties 1 cm thick.

5. Heat the oil in a frying pan and fry the kebabs over medium heat for 2-3 minutes on each side until golden brown.

6. Serve with red onion rings, lime wedges and mint chutney.

Tip: A delicacy of the noble kitchens of Lucknow and Hyderabad: the hulled, split chickpeas make them so soft they almost melt in the mouth. You can freeze the patties before frying, making them a great make-ahead party snack.