Directions:

• Mix the ground meat with 1 tsp chopped ginger, 1 tsp chopped garlic, 1 tsp ground cumin, 1 tsp ground corriander, 1/2 tsp salt, 1/2 tsp red pepper, one finely chopped onion, and half of the chopped cilantro leaves
• After mixing the ground meat well, mould the meat into kababs and set aside
• Heat oil in a flat medium depth pan
• Add the tomatoes, green chillies, and coarsely chopped onion to the oil and fry on medium heat until onions soften and tomatoes turn to a coarse pulp
• Add the remaining ginger, garlic, ground cumin, ground corriander, salt, and red pepper to the frying mixture and stir well
• Add kababs and fry gently turning on all sides till kababs change color
• Cover and cook on low heat for 15-20 minutes (or until oil begins to separate)
• Garnish with remaining cilantro and serve with hot naan or roti - also goes well with Biryani or Pulao