Add the following ingredients in the steel insert of your instant pot – lamb mince, split chickpeas, onion, ginger, garlic, whole spices and salt.
Secure the lid and make sure the steam release handle is sealed. Press the pressure-cooking button, set it to high and set the timer to 20 minutes.
After the timer beeps, wait for 10 minutes before releasing the pressure. Open the pot and check to see if there is any liquid. If there is, press the saute button and dry the liquid. Keep stirring to prevent the mince from sticking to the bottom of the pot.
Once all the liquid has dried, transfer the mince to a food processor. Grind to a thick, dough-like consistency.
Take the mince out in a shallow bowl and mix in diced onions, chopped cilantro and chopped green chillies. Mix well.
Shape into kebabs. Spread a few drops of cooking oil on your palm and take a tennis ball sized portion of the mince. Roll it into a ball, them flatten it with the palms of your hand to get a flat but round disc. Repeat until you’ve used up all the mince.
Heat the oil in a non-stick frying pan and slide in the kebabs, a few at a time. Once they are browned on one side, flip them with the help of a flat spatula and let the other side turn brown too. Take them out in a platter and serve hot with the cilantro-mint chutney.