Shami kebob Reshay daar

Leg Meat (Beef or Mutton) 100% lean: 1.5 lbs
Bong Meat(Beef or Mutton): 1.25 Lbs
Dal Chana: 1 Cup(Measuring)
Garlic cloves: 6 skin off
Ginger: 30 gm small pieces
Green Chili Small: 8 thin sliced
Hara Dhania(Cilantro): 3/4 bunch fine chopped
Eggs: 2
Water: 2 Glass
Salt: 1.5 Tsp for leg meat
Salt: 1 Tsp for bong meat
Red Chili round whole: 18
Cloves: 10
Black Pepper: 1 Tsp
White Cumin: 2 Tsp
Whole Coriander: 2 Tsp
Green cardamom: 8
Black cardamom: 5
Cinnamon Stick 1 of 2"
Jyfal: 1/2 ball
Javetri Flakes: 1 Tsp
Bay Leaves: 3

All whole spices will cook with leg meat and Dal chana. And before to chop just remove bay leaves and discard them.
Bong meat will be cooked with 1 Tsp salt in a pressure cooker for 45 minutes to 1 hour until all meat will be very soft that with the help of fingers you can make RESHA easily

Note

To keep it crispy Do Not add onion while cooking.