Kebab (Beef) Curry (Meat Ball curry)

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Kebab (Beef) Curry (Meat Ball curry)
@homemade_addict2
Recipe credit Indian Delights
Tried & adapted Hajira Farook
@hrns_cuisine

500g mince meat
1 large onion grated
1 tblsp Dhania leaves (coriander)
1 tblsp of either shallot or mint or both
1 tsp jeeru (cumin)
1 tsp garam masala
3 cloves of garlic crushed
4 green chillies (pounded)
1/2 tsp turmeric (arad)
1 tsp salt
1/2 tsp red chillies (fine)
1 cup tomatoes (grated or juiced)
1/4 tsp ground cinnamon (taj)
3 tblsp oil
Additions by @hrns_cuisine
1 egg beaten
1 slice bread
Soak bread in egg, mash together and set aside.
1 heaped tsp red masala
1 tsp steak & chops spice
1 tsp barbecue spice
1 tsp crushed dhania
1 heaped tsp baking powder
1 tomato liquidized

Wash mince and drain well. Pound green chillies, garlic and Jeeru and add to mince. Add the rest of the dry spices to mince as well as the bread soaked in egg.
Add grated onion to mince. Lastly add chopped greens to mince and pound all together well. I add 1 liquidized tomato at this stage. If preferred it can be put through mincer again. Mound mince into walnut sized round balls and place these gently in oil.
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Note @hrns_cuisine I always let my Kebabs rest in the fridge for at least 1 hour I shallow fry and drain kebabs and set aside. Or bake kebabs in an oven proof dish greased with a generous amount of oil to coat the base of the dish and cover with foil then bake for 20 minutes. Remove foil and allow kebabs to brown, you may grill for 5 minutes to get a nice brown colour. Serve with puris and mint yoghurt.
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