Put the turkey cubes (with bones) in a pot of hot water, with two cups of chana dal, one onion chopped, salt, ground garam masala, ginger-garlic paste, cumin powder, coriander powder, chilies powder and cardamom powder .
Let it cook for two hours. Add water (always hot) if needed till meat becomes totally soft. Manage water such that when meat is done the water dries out too.
Separate the bones from the meat and now add the whole mix in a food processor and mince it all.
Add two eggs (beat separately) and chopped cilantro.
If you feel consistency is too dry, you can add olive oil. If you feel mix has become liquidy, add some bread crumbs.
Fry the turkey shami kebab. Don’t overcrowd the pan.
Serve the kebab with some delicious raitaand some chickpea or mutur pulao.
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