Ingredients:

• 500 gms – minced Meat
• 4 tbsp – cornflour
• 2 tsp – coriander powder
• 1 tsp – Red Chilli powder
• 1 tsp – cumin powder
• 1 Egg
• 2 inches stick Cinnamon
• 4 black Cardamoms
• 4 Bay Leaves
• salt to taste
• For the Filling:
• 1.5 cup – coriander leaves, finely chopped
• 1.5 cup – Mint leaves, chopped finely
• 3 green chillies, chopped
• 1 tbsp – ginger, chopped
• 1.5 – orange, peeled, segmented skin and seeds removed
• 1 tsp – dry Mango powder
• oil for deep frying
• salt to taste

Method:

1. To make the filling for the kebabs, grind all the ingredients for the filling into a chutney of thick consistency.
2. Boil mince in 1.5 cup of water. Add cinnamon, black cardamoms, bay leaves and salt. Cook till done.
3. Dry remaining water on high heat and discard the cinnamon, black cardamoms and bay leaves.
4. Add cornflour, whisked egg, mix and make 20 balls from the mixture.
5. Flatten balls between the palms of your hands.
6. Place a small ball of filling in the middle and make balls again.
7. Flatten into patties. Refrigerate for 30 mins.
8. Heat oil in a kadhai (wok) and deep fry the kebabs.
9. Garnish with chopped coriander and mint leaves.