1. Combine all the spices, meat, water, onions, garlic, ginger, green chilies, fenugreek seeds, coriander powder, cumin powder, red pepper flakes, black pepper, cardamoms, cloves, bay leaves, cinnamon powder, mango powder, allspice powder, and salt in a pressure cooker or fry them until meat changes color.
2. Close the lid and cook under pressure until the meat is tender.
3. Remove the meat from the stock and transfer it to another bowl.
4. Add the soaked and drained chana dal to the meat stock, close the lid and cook until the dal is cooked and the mixture is dry.
5. Ensure all moisture is evaporated from the dal and let it cool completely.
6. Shred the cooked meat using a food processor or stand mixer until finely shredded, but distinct shreds remain.
7. Process the dal in the food processor until smooth to act as a binding medium.
8. Combine the meat, dal, fresh mint, and cilantro, mixing everything well and adjusting seasoning as needed.
9. Divide the mixture into portions in Ziplock bags, freezing some for later if desired.
10. Chill the desired portion in the fridge for at least an hour, then flatten between palms and dip in whisked egg.
11. Shallow fry the patties on both sides until golden.
12. Serve the shami kabab with a salad, fries, and garlic mint yogurt dip.
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