Fried Kababs

4 tsps ghee
2 large onions (sliced into thin rings)
6 flakes garlic (crushed)
2 large tomatoes (blanched and sliced)
4 green chillies (sliced)
1/2 cup coriander leaves
1 tsp garam masala
1/2 tsp turmeric powder
1 tsp coriander powder
salt and chilli powder to taste

For Kababs:
500 grams mincemeat or kheema
4 flakes garlic
1 ginger
2 green chillies
6 mint leaves
2 large handfuls coriande,leaves
1 tsp garam masala
salt and chilli powder to taste oil or ghee for deep frying

METHOD:

Mince together all the ingredients required to prepare that kababs. Mix into the kheema and knead to a smooth mix. New form into small balls and pierce 'through heated and greased skewers. Grill over an open flame, bastini frequently with ghee till the kababs are cooked and golden if color. Remove from skewers and deep fry till golden-brown. Drain. For the gravy, heat 4 tblsps of ghee and fry the onion and garlic for a few minutes. Now add the kababs and tin remaining ingredients. Cover tight and cook for ten minutes Serve hot.