|Minced meat||500 Gram|
|Onion||4 Medium, minced|
|Green chilies||4 , finely chopped|
|Grated ginger||1 Tablespoon|
|Chopped cilantro||1⁄2 Cup (8 tbs)|
|Chili powder||1 Teaspoon|
|Cumin powder||1 Teaspoon|
|Coriander powder||1 Teaspoon|
|Garam masala powder||1⁄2 Teaspoon|
|Corn flour||1⁄2 Cup (8 tbs)|
|Oil||2 Cup (32 tbs) (For Frying)|
1 Discard the crusts of the bread, soak in milk and squeeze dry. Mix the mince, breadcrumbs, onion (squeeze to get rid of moisture), green chilli, ginger, fresh coriander, salt chilli powder, pepper, cumin, coriander and half of the garam masala. Knead with your hands well till thoroughly combined. Add the eggs a little at a time. Add as much eggs as the mince can take without getting soggy.
2 Divide the mince into 18-20 portions, shape into round kababs. Dredge each kabab with cornflour. Shake off excess.
Heat oil in a skillet and fry a few kababs at a time till golden.
3 Place the kababs in an ovenproof dish. Pour the cream over it. Sprinkle a little salt, chilli powder and the remaining garam masala.
4 Bake in an oven preheated to 200Â°C/400Â° F for 20-30 minutes or till thick.
5 Alternatively, place the kababs in a flat vessel and pour the cream. Cook over a medium heat till thick.
6 Garnish with fresh coriander and green chillies.