Chapli kebab

Ingredients :
Minced lamb meat - 750 gms ,
Spring onions  - 150 gms ( chopped ),
Green chilli -2 ( chopped ),
Coriander leaves - 1/2 cup ( chopped ),
Coriander seeds -1 tbsp ( crushed ),
Roasted cumin seeds - 1 tsp ,
Black pepper - 1/2 tsp ( crushed ),
Red chilli flakes -1 tsp ,
Corn flour -2 tsp,
Salt -3/4 tsp .

Method :

Take 3/4 of minced meat in a blender .Add chopped green chilli , 1/2 cup of chopped green onions   
and 1 tbsp of coriander leaves .Run the blender for 1/2  minute .

Transfer it in  a bowl and add the  remaining minced meat ,crushed coriander seeds ,cumin seeds ,crushed pepper ,spring onions ,red chilli flakes ,coriander leaves ,salt and 2 tsp of cornflour .

Mix and cover with a foil and keep in the fridge for an hour .

Put a non stick  heavy bottom pan on gas and pour 2 tbsp of oil on high heat .
Take 2 tbsp of minced meat or a medium size  dumpling in your palm and fatten  it in your palm pressing it with your fingers .The kebab should be thin because when you will put in hot pan the patty will shrink in size  .

Put the flattened kebab in hot oil .The heat has to be high .

Toss it once and press the kebabs  with your spatulla .You can transfer the pan in pre heated oven and roast for 5-7 minutes till evenly cooked  (  temperature is 300 C ) or roast in high heat on gas till evenly browned .

It take 5 -7 in gas to roast and cook .

Serve hot and enjoy with it with hung curd dip flavoured with orange zest ,crushed pepper and salt .