• 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)

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).

by Pak101.com (few years ago!) / 1832 views