Ingredients:

• lamb mince (Kheema) – 1 kg
• medium sized Onion (finely chopped) 2 nos
• bread crumbs – 5 to 6 slices (powdered)
• cumin powder – 1 tbsp
• coriander powder – 1 tbsp
• Turmeric powder – 1 tsp
• coriander finely chopped a fistful
• Mint (finely chopped) 1/2 bunch
• ginger, garlic, chilli paste – 1 tbsp
• Garam Masala – 1 tsp
• Egg (beaten) 2 nos
• pepper – 1 tsp
• oil for frying
• salt to taste

Method:

1. Pressure cook meat with little salt, chilli, ginger, garlic paste and turmeric powder till tender.
2. Drain off the fats and set the meat aside.
3. Heat 1 tbsp oil in a pan and saute onions till they turn golden brown.
4. Add cooked meat, cumin powder, coriander powder, coriander and mint leaves, garam masala, remaining salt and pepper and cook till done.
5. Allow the batter to cool and roll fist-sized cutlets.
6. Dip these in the beaten egg and dust with powdered bread crumbs.
7. Deep fry the kebabs and serve hot with mint chutney.