Sheekh Kabab (Minced Meat Kabab)

Heat a pan; dry roast 2 tbsp of Coriander Seeds, 3 Dry Red Chilies (broken) and ½ tsp of Whole Black Peppercorns until golden brown. Remove from heat; allow cooling and grind to a fine powder.

Wash, drain the water from the 1 lb of Ground / Minced Chicken or Mutton and blot with a paper towel. Add a cup of Fried Onions, finely chopped 20 sprigs of Coriander Leaves, finely chopped 5 Green Chilies, 2 tbsp of Ginger Garlic Paste, a tsp of Garam Masala, a tsp of Dry Mango Powder, ground masala powder and Salt to taste. Mix well, cover and refrigerate for 1 hour to marinate. Remove from fridge, and mix in ½ of a beaten Egg. (you could add bread crumbs if the kabab doesn't hold it's shape).

Heat 2 tbsp of Oil on a skillet. Shape the Meat mixture into 3 inch ovals, slightly flatten them and place them in the skillet. Brown the kebabs on one side then flip them over and brown on the other side. Serve hot with Mint Chutney.

Note - Place the kababs on an oiled baking sheet, spray them with cooking oil and broil them on High in the oven for 5-7 minutes on each side.