1. Heat 2 tbsps ghee in a non-stick pan. Add caraway seeds, ginger, garlic, red chillies, keema and drained chana dal. Mix well and sauté for 2 minutes.

2. Add salt and mix well. Cover and cook on medium heat till the moisture dries up and the dal is cooked. Break the egg in a bowl and whisk it well.

3. Put mint leaves, coriander leaves and fried onions in a blender jar. Remove the mutton mixture from heat and set aside to cool. When cooled transfer into the blender jar and grind.

4. Add lemon juice and grind to a coarse paste. Heat remaining ghee on a non-stick tawa. Divide mutton mixture into 8 equal portions and shape them into flat kababs.

5.Dip each kabab in whisked egg and place it on the tawa. Shallow-fry, turning the side once, for 3-4 minutes or till both the sides are evenly cooked. Serve hot with green chutney.