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lamb mince (Kheema) - 1 kg
medium sized onion (finely chopped) 2 nos
bread crumbs - 5 to 6 slices (powdered)
cumin powder - 1 tbsp
coriander powder - 1 tbsp
turmeric powder - 1 tsp
coriander finely chopped a fistful
mint (finely chopped) 1/2 bunch
ginger, garlic, chilli paste - 1 tbsp
garam masala - 1 tsp
egg (beaten) 2 nos
pepper - 1 tsp
oil for frying
salt to taste
How to Make Kheema Cutlets
Pressure cook meat with little salt, chilli, ginger, garlic paste and turmeric powder till tender.
Drain off the fats and set the meat aside.
Heat 1 tbsp oil in a pan and saute onions till they turn golden brown.
Add cooked meat, cumin powder, coriander powder, coriander and mint leaves, garam masala, remaining salt and pepper and cook till done.
Allow the batter to cool and roll fist-sized cutlets.
Dip these in the beaten egg and dust with powdered bread crumbs.
Deep fry the kebabs and serve hot with mint chutney.
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