In a heavy-bottomed pot, combine the minced meat, rinsed chana dal, sliced onion, ginger-garlic paste, dried red chilies, cinnamon stick, cloves, green cardamom pods, cumin seeds, salt, and water. Bring to a boil over medium-high heat.

Cover the pot, reduce the heat to low, and let it simmer for 30 minutes, stirring occasionally, until the meat and lentils are completely tender.

Remove the lid and cook over medium heat, stirring constantly, until all excess liquid has completely evaporated and the mixture is dry.

Remove whole spices if easily visible. Transfer the cooked mixture to a food processor and grind into a thick, smooth paste without adding any water.

Transfer the paste to a bowl, mix in the chopped coriander leaves, mint leaves, and lemon juice. Divide the mixture into equal portions and shape them into round, flat patties.

Heat cooking oil in a skillet over medium heat. Place the patties in the pan and fry for 3 to 4 minutes per side until crisp and golden brown.