|Minced meat||1⁄2 Kilogram|
|Ginger piece||12 1⁄2 Gram|
|Garlic||6 Clove (30 gm)|
|Poppy seeds||2 Tablespoon|
|Garam masala powder||1 Teaspoon|
1 Soak the almonds. Peel and grind alongwith the cashewnuts and raisins to a coarse paste. Set aside.
2 The mince must be lean. Grind ginger-garlic and green chillies together. Separately grind the poppy seeds.
3 Pressure cook the mince, onion, ginger-garlic, green chilli paste, poppy seed paste and salt with very little water for 10 minutes. Dry away excess liquid, if any. Grind the mince and mix with the almond paste.
4 Heat 1 tsp ghee and 1 tsp butter in a non-stick skillet. Put in the ground mince and spread evenly. Cook over medium high heat. When the underside turns brown, stir well and sprinkle a little of the ghee and butter and fry again.
5 Likewise, keep stirring and frying; add a little of the ghee and butter as you go on. Add the garam masala and kabab chini powder in between. The kabab should be well fried and somewhat crisp.
6 Serve hot with rotis or parathas.