Kabab Shahenshahi

500 grams mincemeat or keema
2 brains (Boiled)
2 eggs (Boiled)
1/4 tsp saffron essence
2 slices of bread
6 tsp cream
1 tsp poppy seeds
1 piece ginger (Chopped)
6 flakes garlic (Chopped)
1 medium-sized onion (Chopped)
4 green chillies
1 handful mint leaves
2 handfuls coriander leaves
1 tsp garam masala
salt and chilli powder to taste, oil or ghee for frying

For Filling:

6 tsp paneer or cheese (ground)
2 tsp almonds (balanced and sliced)
2 tsp pistachios (balanced and sliced)
2 mint leaves
2 rings canned pineapple (diced)
a few layers of crumpled silver or gold foil

METHOD:

Boil the keema in salted water till tender and dry. Blend together all the ingredients required to make the filling. Beat eggs well and mix in the saffron essence. Now soak bread in cream till soft. Fry poppy-seeds, ginger, garlic, onion and chilies together. Grind to a paste along with the keema, bread, mint and coriander leaves. Mix in garam masala, salt and chili powder, and knead to a smooth mixture. Form the mixture into heart-shaped cutlets, each around a portion of the filling, roll in crumbs, dip in eggs and once again roll in crumbs. Shallow fry to a golden-brown, drain and serve with chutney of your choice.