Ingredients

• 500 g - finely minced kheema
• 1 tbsp - thick coconut milk
• 2 cloves - garlic
• 1.5 inch - fresh or pickled ginger (chopped finely)
• 2 fresh or pickled chillies (chopped finely)
• 1 tsp - ground turmeric
• 1.5 tsp - ground cumin seeds
• 1.5 tsp - ground almonds
• 1.5 tsp - ground chironjee
• 1.5 tsp - ground allspice
• a large pinch of ground cinnamon
• a large pinch of ground cardamoms
• a small pinch of ground cloves
• 1 tsp - ground coriander
• 1 tbsp - of besan
• salt to taste
• few mint leaves
• 1.5 tsp - dry curds (dahi)
• handful of coriander leaves.

How to Make Shikampooree Cutlet Kababs

• In a little ghee, fry onion, garlic, fresh ginger, and fresh chillies for 3 to 4 minutes.
• Then add the chopped coriander leaves, coriander, turmeric, cumin seeds, almonds, chironjee, allspice, cinnamon, cardamoms, cloves and besan.
• Mix thoroughly and continue the cooking for about 5 minutes longer.
• Then add the finely minced kheema.
• Cook for 10 minutes longer. Add salt.
• Turn out the contents of pan and either grind or pound this mixture into a fine paste.
• Blend together dry curd and fresh mint with a pinch of salt.
• Then take sufficient meat paste to form a ball the size of billiard ball, then depress this ball gradually in the palm of your hands to get a shallow depression. Place 1.5 tsp of the curd mixture in it.
• Then gradually work the meat upwards until the curd is covered completely, and you have a round flat cutlet.
• Fry cutlets to a golden brown and serve.