For some kababs and koftas, a very fine grind is required - true for indian food too. The texture of the final product is different than a usual ground meat kabab. Sometimes the meat is ground twice, sometimes even a third time after additions.
There is also an emulsification technique (in Middle East and Eastern Europe) for a similar outcome - cold water or ice cubes are used, and the hand is used to whip them into the meat till the fat emulsifies.
When it’s not a native/familiar technique, it sounds strange because it’s contrary to other cautions not to overwork ground meat, but it’s very specific and of course it works. If the correct process is followed, the result is not tough - it just has a very fine mouthfeel at the end.
