These are adapted from a beautiful book called 'Tasting India' by Christine Manfield. Traditionally the mixture is kneaded, slapped and pounded against the sides of a bowl to soften and therefore tenderize it before shaping into patties, the food processor here does all that work for such a small amount of paste.
Pour 500ml of water in a pan, add the lamb/mutton, Channa dal and the chillies. Bring to a boil then a low to medium simmer for 30 minutes, skimming the water regularly until the meat and dal are tender.
Strain the meat, dal and chillies and tip into the bowl of a food processor to cool.
Add the ginger/garlic paste, spices, mint, salt and melted ghee into your food processor and blitz until you get a smooth and tender paste.
Divide the paste into six and then shape them into traditional kebab shapes or round patties.
Heat your choice of oil in a pan and shallow fry the patties until golden, then drain on paper towel. I've also used my air fryer for these, just rub them in oil and air fry at 180c for 6-8 minutes depending on your fryer.
Sprinkle with chat masala if you are using and the chopped coriander, serve a wedge of lemon, raita or chutney of your choice, maybe some pickled onions and a roti to.