|Minced meat||250 Gram|
|Ginger paste/Garlic paste||1 Teaspoon|
|Coriander powder||1 Teaspoon|
|Garam masala powder||1⁄2 Teaspoon|
|Finely chopped coriander||2 Tablespoon (Fresh)|
|Finely chopped green chilies||1 Teaspoon|
|Refined oil||3⁄4 Cup (12 tbs)|
|Onions||2 Medium, cut into rings|
|Tomato ketchup||1⁄4 Cup (4 tbs)|
|Lime juice||1 Tablespoon|
1 Grind the minced meat and onion separately. Mix minced meat, onion, ginger-garlic paste, coriander powder, garam masala, fresh coriander, salt and green chilli very well, use your hands to mix. Keep aside for 15 minutes. Shape like coctail sausages.
2 Heat the oil in a strong bottomed patila. Drop the kababs one by one carefully. Cover and cook over medium heat. The Kababs will release a lot of water, at first. Shake the patila often so the kababs cook evenly. Don't use a spoon. The water will evaporate and the kababs will be golden brown.
3 Drain excess oil and add the onion rings, tomato ketchup and lime juice. Cover and simmer for 10 minutes, carefully turning the kababs once. Toss and serve hot.