In a pan take lamb chunk, channa dal, green chilli, black cardamom, bay leaves, cinnamon sticks, clove, add water and cook all the ingredients on slow fire till done and water evaporates.
Remove whole condiments and cool.
In a food processor put the lamb and make a fine paste. Transfer paste to a bowl. Add ginger garlic paste, yellow chilli powder, garam masala, chopped mint, chopped coriander, lemon juice, salt and mix well.
Divide the mixture into 4 equal parts
In a bowl mix chopped onion, ginger, green chilli, boiled spinach, boiled egg white, salt and divide into 4 equal parts.
Press each ball between wet palms, place a filling, seal and flatten to give shape of medallion (tikki) and refrigerate for some time.
Heat desi ghee in a non-stick pan, place the kebab and shallow fry till golden brown in colour on both sides and crisp.
Serve hot with choice of a salad and chutney.