Minced Meat - 2 Lbs Red Onions (chopped) - 2 large Ginger/Garlic paste - 1 tablespoon Tomatoes (cubed) - 4 Tomato paste - 3 tablespoon Lemon Juice - 3 tablesppon Green Chillies (finely chopped) - 5/6 Corriander powder - 2 teaspoon Coriander seeds - 2 teaspoon Cumin seeds(zeera) - 2 teaspoon Red Chilli powder - 2 teaspoon Salt - to taste
Mix finely chopped green chiilies and 1 teaspoon salt in minced meat and mix well. Take a skewer and make kababs by putting the mixture on it. Pull the kabab out of skewer once it gets shape and place in a plate. Bring to boil 1 cup of water in a wide based pan. Put the kababs in boiling water. Keep cooking on medium heat till water dries. Set aside. Put 4 tablespoons cooking oil in a wide based pan and add onions. When golden brown,add ginger/garlic paste. Fry for 1-2 mins then add cubed tomatoes and fry for 2-3 mins. Add corriander powder, whole, cumin seeds, salt, tomato paste, chili powder, lemon juice and fry for 4-5 mins. Keep sprinkling water if gets too thick. Once the oil separates, reduce heat and add kababs. Do not use spoon after that. Mix kababs with the gravy by shaking the pan. Cover with lid and reduce heat to minimum. Let it simmer for about 30 mins. Shake the pot once and let it simmer for another 15 mins. Sprinkle with corriander leaves and serve with chapati/naan and chutni.