Ingredients:

• 500 g – kheema (minced meat)
• 1 piece Ginger
• 2-3 flakes Garlic
• 3-4 Green chillies
• 1 small Onion (peeled and cut into pieces)
• 1/2 tsp – Red Chilli powder
• 1/2-1 tsp – salt or to taste
• 1/2 tsp – roasted Jeera powder
• 1/2 tsp – ground Cardamom
• 1/2 tsp – Garam Masala
• For Szechuan Sauce
• 2 tbsp – chopped fresh coriander
• 1 tsp – Vinegar
• 1 tsp – soya sauce
• 1 tsp – Tomato sauce
• 1 tsp – chilli sauce
• 1 tsp – Corn flour (dissolved in 1-2 tsp of water)

Method:

1. Grind in a mixer the kheema, onion, garlic, ginger and green chillies together.
2. Add all other ingredients and mix well.
3. Make finger shaped kebabs from the mixture (apply a little oil to your hands if needed).
4. Place the kebabs on a plate in the form of a ring.
5. Microwave on high, uncovered, for 2.5 minutes.
6. Turn them over and again micro high uncovered for 2.5 minutes.
7. Remove to another plate. Collect all juices that have come out on cooking kebabs.
8. Add to all ingredients listed under Szechuan sauce preparation. Mix well. Micro high uncovered 1 minute.
9. Stir one more time after 30 seconds.
10. Coat kebabs with the sauce and micro high uncovered 1 minute.
11. Serve hot with onion rings and lemon juice.