Intredients:
- ½ kilogram Minced Beef (Keema)
- 3 Onions (finely minced)
- 2 Green Chillies (Hari Mirch) (de-seeded & finely chopped)
- 1 cup of Coconut, Dessiccated Coconut or Unsweetened Coconut (Khopra) (freshly grated) (if using dessicated coconut or unsweetened coconut - soak in ½ cup of water) (optional)
- 12 Mint Leaves (Podina) (chopped)
- ½ bunch of Fresh Coriander Leaves (Hara Dhania) (chopped)
- 1 Egg (Beaten)
- Semolina (Sivaiyan) or Bread Crumbs (to coat)
- 1 (¾” cube) of Ginger Root (Adrak) (finely minced)
- 8 Cloves of Garlic (Lehsan) (finely minced)
- Salt (to taste)
- 1 tsp. Cumin Seeds (Sufaid Zeera) (roasted & grounded)
- 1 tsp. Coriander Seeds (Saabut Dhania) (roasted & grounded)
- 1 tsp. Cayenne Powder
- ¼ tsp. Turmeric Powder (Pisi Haldi)
- ½ tsp. Garam Masala Powder
- Black Pepper (Pisi Kaali Mirch) (freshly ground - to taste)
- 2 tbsp. Soy Sauce (washed well & finely chopped)
- 2 tbsp. Lemon Juice (Nimbu Arkh)
- Cooking Oil (for shallow frying)
Preparation:
- Mix together real well the following ingredients: beef, soya sauce, lemon juice, salt, ginger root, garlic, cumin seeds, coriander seeds, cayenne powder, turmeric powder, garam masala, onion, mint leaves, coriander/cilantro leaves, green chillies, coconut, black pepper and egg. (You can also blend them together to a coarse paste for a variation.)
- Form into 16-18 cutlets that are of a diameter of around 2 inches when flattened or make them 3 inches across so get around 11-12.
- Coat well with the bread crumbs or semolina.
- Heat a little oil in a pan (about a tbsp per round) to a medium high and shallow fry on low for around 5-6 minutes on each side or until they are well done. (Add a little more oil if needed).