500g mince meat

1 large onion (grated)

1 tblsp dhunia leaves (coriander)

1 tblsp of either shallot or mint or both

1 tsp jeero (cumin)

3 cloves of garlic

4 green chillies (pounded)

½ tsp turmeric (arad)

1 tsp salt

½ tsp red chillies (fine)

1 cup tomatoes (grated or juiced)

½ tsp ground cinnamon

3 tblsp oil

Wash mince and drain well.  Pound green chillies, garlic and jeero and add to the mince.  Add rest of dry spices to mince.

Add half grated onion to mince.  Fry the rest in oil to a crisp golden brown and when cool add chopped greens to mine and pound all together well till it is stiff.  If preferred it can be put through mincer again.  Mould mince into walnut sized round bals and place these gently in oil in which onions were fried.  Gently simmer to a bown colour and when moisture from meat has been evaporated add the tomato and let simmer till kabaabs are cooked and gravy is thick.