Place the meat, chopped onions, ginger, garlic, ground coriander, cumin powder, black pepper, Kashmiri red chilli powder, turmeric powder, ground cardamom, cinnamon stick, bay leaves, salt and water in a large cooking pan/ pot. Give it a good stir and start cooking at medium-high until it reaches boiling point. 

Spoon off and discard the foam and any impurities from the meat that float on the water surface. Then, put the pan lid on and lower the heat. Leave it to cook until all the liquid evaporates. Do take care by checking and stirring it every now and again. To ensure it doesn’t burn at the bottom of the pan. It takes approximately an hour until all the water evaporates and everything is fully cooked. Leave it to cool.

If possible, leave the meat and lentils mixture overnight in the refrigerator/ fridge.

Next, mix chopped cilantro/ coriander leaves and green chillies into the meat mixture. Put some of it in a food processor and process it until you get a smooth mix. Keep doing so until all mixture is processed and become smooth. 

Then take about 1-2 tablespoons of kebab mix, roll it and flatten it into ⅓ inch thick disc. 

Lightly beat the eggs and heat the oil on a frying pan just enough to cover its surface. About ¼ inch deep. Dip the patty in the egg and shallow fry it.