|Lentils||1 Cup (16 tbs)|
|Black peppercorns||To Taste|
|Garlic||12 Clove (60 gm)|
|Coriander seeds||1⁄2 Teaspoon|
|Egg||1 , beaten|
|Oil||2 Cup (32 tbs) (For Frying)|
|Coriander leaves||1 Bunch (100 gm), finely chopped|
|Ginger||1 , finely chopped|
|Mint leaves||1 Bunch (100 gm), finely chopped|
|Onion||1 Large, finely chopped|
Pour 5 cups of water in a pan, add beef, washed lentils, all the dry spices, yogurt, ginger and garlic. Boil the mixture on medium heat until the meat becomes tender. Remove from heat. Leave to cool. Meanwhile prepare the stuffing.
Mix all the chopped ingredients, onion, ginger, coriander and mint leaves together. Now chop the beef mixture in a food processor pour in the beaten egg and knead well. Break off 1 tbsp of the mince paste; wet your palm and place it in the center of your palm shape it into a smooth ball. Indent the center with your thumb and press a little of stuffing mixture into this.
Fold the sides over carefully and reshape into a smooth half flat round shape. Repeat with the remaining mince. Heat a heavy based frying pan and add just enough oil to cover the surface. Add 3-4 kebabs at a time and fry on low heat to a crisp golden color on both sides.