Irani Kabab Masala

You will need

• 500 g keema (mutton mince), finely ground
• 1 bunch garlic
• 1 piece ginger
• 2 onions, finely chopped
• 50 g besan (gram flour)
• 2 green chillies
• Coriander leaves as needed
• 1 packet Shahi Irani Kabab Masala (in English list only)
• 1 pouch Shahi Irani Kabab Masala

Method

1. Roast the garlic and ginger over a gas flame and grind them with the green chillies.
2. Wash the keema and drain the water.
3. Mix this ground paste, the onion and Shahi Irani Kabab Masala into the keema and leave for 1-2 hours.
4. Shape the prepared keema into 3-inch-long kababs (seekh shape) and fry in oil until golden.
5. Eat hot with mint chutney and lemon.