Shami Kabab
 Use a packet of SHAN Shami Kebab Masala. In Pune, it can be found at Dorabjee's.

1. The recipe is printed on the back of the packet. 
2. Soak the chana dal for at least 30 minutes before start of cooking.
3. Here is a list of things to do to tweak the printed recipe into truly yummy and Nawabi:

• In a wok pre-heated to 180 C, pour two tsp mustard oil or ghee (I prefer mustard oil) and heat to just below smoking point. Saute coarsely chopped onions and garlic in this until the onions start turning translucent.
• Add boneless mutton to the wok, increase heat to 200 C, and stir fry until the water released by it reduces by half.
• Drain chana dal and add to wok.
• Keep stir-frying the mutton and chana dal together in the wok until there is some liquid still left in the wok.
• Add all the SHAN masala to the wok and continue stirring the contents. When dry enough to grind to a paste of the consistency of atta dough, turn off gas and let cool.
• Chop a bunch of 100 gm fresh mint leaves and add to dough.
• Soak 10 thin strands of kashmiri saffron in warm water for an hour, and add to dough.
• Knead the dough thoroughly well with your palm and fingers after adding the soaked saffron.
• Pass the dough through the grinder in small lots for one last time!
• Break two eggs in a bowl and whisk.
• Add the whisked eggs to the dough and knead again. 
• Make patties of the size that suits you.
• Shallow fry and serve.