So i boiled the gosht with chana dal to make shami kababs along with onions, garlic, ginger etc. I am pretty sure the meat is done and the dal is definetly done BUT the mixture is sooo dry, i cannot even push it through the keema machine to make keema out of it. It wont chop in my food processor either. the little bit that did get chopped, is sooo dry, it wont hold together to make kababs.
What did i do wrong and how can i fix it? 
Re: help with shami kababs
add two to three anda's in it one by one .. to soften it a bit ... if it still gives trouble add a few drops of imli sauce in it to soften the mixture ...
When the mixture looks cooked but turns out really dry , it means you havnt cooked it long enough ... so make sure the meat is really tender ... the daal is almost done .. then it wont be left dry ...
Re: help with shami kababs
you can add yogurt.
Re: help with shami kababs
The way, wouldnt the yoghurt leave its water which may make the kababs difficult to set? 
Re: help with shami kababs
Like CB said add an egg
Re: help with shami kababs
you may also add a lil bread crumbs :)
Re: help with shami kababs
Add either of the following:
Egg
Bread crumbs or tiny pieces of bread
Re: help with shami kababs
Bread crumbs would dry the mixture further , me thinks
Re: help with shami kababs
Yup it would dry. I gave the crumbs suggestion for when making them into kabab form if they are too liquidy after adding the egg.
Re: help with shami kababs
don’t add plenty of yogurt…2-3 tbsp would be enough to moisten the kababs.
yes.
Re: help with shami kababs
thanks for sharing that The way...
Re: help with shami kababs
.. and what should be done if the daal is soft but when blending the keema+daal mixture it doesnt get blended? I've tried adding egg, adding less keema, more keema, nothing really works to get it to swing & the daal doesnt get pees-ed either!
Re: help with shami kababs
add two to three anda's in it one by one .. to soften it a bit ... if it still gives trouble add a few drops of imli sauce in it to soften the mixture ...
When the mixture looks cooked but turns out really dry , it means you havnt cooked it long enough ... so make sure the meat is really tender ... the daal is almost done .. then it wont be left dry ...
In shaami kabab...I would use eggs as CB suggested.
In other kababs (like kachay qeemay kay)...I have seen my mother take bread...soak it and then add it into the meat mixture.
Re: help with shami kababs
thanks for sharing that The way...
you are welcome :)
.. and what should be done if the daal is soft but when blending the keema+daal mixture it doesnt get blended? I've tried adding egg, adding less keema, more keema, nothing really works to get it to swing & the daal doesnt get pees-ed either!
matlab?
i think you need to buy a brand new blender/grinder. :D
Re: help with shami kababs
hehe - The blender is doing very well, Alh 
What happens is, it separates the material to the sides & corner & keeps the middle blending part empty when it comes to shami kabab material. This does NOT happen with anything else at all. It makes me think that may be its because my material is way too dry but even after adding an egg it remains same. 
Re: help with shami kababs
I love shami kabob, m'mmm.
Re: help with shami kababs
Bacha I will sort out your problem ..
Firstly when the daal seems cooked, break a daana of it and check if its fully cooked through.. if yes then fine .. but if its still slightly yellow in the middle , it needs more cooking .. Soften it.
Secondly when you are blending it , before adding the mixture to the blender , add half an egg in the blender pot and then add the mixture … it will mix well … coz the blades pees at the lower end and if its liquidy there , the rest of the mixture wont hit the sides .. .
Thirdly if that is still not working out , then give three quick rounds of blending and take out the mixture, mix it with a spoon … then pop it all back in small chunks and blend it fine …
Be carefull not to add too much egg or Liquid , coz the mixture may seem thick initially but when you keep blending it , it will soften up …
So yeah , try it and let me know if it works or not ..
Re: help with shami kababs
My shaami kabab have never failed. Just once when I added more daal than required. Kabab were too dry. See if I was you, I would put it back on the stove and add some boiled water and mix the mixture well... I mean well.. That'll bring the moisture back in it. I don't think egg would help to be honest. You bhonify the mixture too much, the nice moist that the mixture should have is gone.
Re: help with shami kababs
Sorry i havent beenable to reply back. The gosht mix sat in my fridge for a week before i could fix it. I put more water in it and let it cook for a while. that did the trick and i could easily chop the gosht. I guess the meat wasnt done yet. From then on, it was a breeze to chop and make kababs and freeze everything. Thank you for your comments. Oh and i added chopped onions and eggs in the mix after chopping and before making kebabs. They held pretty well and taste pretty good. Yumm. I have made shami kababs after a few years so i got a bit rusty.
Re: help with shami kababs
Aray banno jab apni hi karni thi to sari bajion ko pareshan kiya :)