Minced Meat - 2 Lbs
Red Onions (chopped) - 2 large
Ginger/Garlic paste - 1 tablespoon
Tomatoes (cubed) - 4 
Tomato paste - 3 tablespoon
Lemon Juice - 3 tablesppon
Green Chillies (finely chopped) - 5/6
Corriander powder - 2 teaspoon
Coriander seeds - 2 teaspoon
Cumin seeds(zeera) - 2 teaspoon
Red Chilli powder - 2 teaspoon
Salt - to taste

Mix finely chopped green chiilies and 1 teaspoon salt in minced 
meat and mix well. Take a skewer and make kababs by putting the 
mixture on it. Pull the kabab out of skewer once it gets shape 
and place in a plate.
Bring to boil 1 cup of water in a wide based pan. Put the 
kababs in boiling water. Keep cooking on medium heat till water 
dries. Set aside.
Put 4 tablespoons cooking oil in a wide based pan and add 
onions. When golden brown,add ginger/garlic paste. Fry for 1-2 
mins then add cubed tomatoes and fry for 2-3 mins. Add 
corriander powder, whole, cumin seeds, salt, tomato paste, 
chili powder, lemon juice and fry for 4-5 mins. Keep sprinkling 
water if gets too thick. Once the oil separates, reduce heat 
and add kababs. Do not use spoon after that. Mix kababs with 
the gravy by shaking the pan.
Cover with lid and reduce heat to minimum. Let it simmer for 
about 30 mins.
Shake the pot once and let it simmer for another 15 mins.
Sprinkle with corriander leaves and serve with chapati/naan and 
chutni.