Meat Kebab

It rained yesterday in Delhi & today now at 3:40 PM the sky is getting cloudy so it will in all probability rain today also. On a rainy evening I simply love eating hot Khichuri to which a dollop of Gawa Ghee is added along with Papad (I use pieces of it as a spoon to scoop up hot kichuri), Pakoras & either a stuffed Omelett or Kababs and Ilish fry in the season. Evening will be at the 6 PM screening of the on going EU film fest so not much time to get in to any complicated Kabab making, here is the simplest recipe:
Ingredients:
2 cups minced meat, beef or lamb
1 teaspoon cumin seeds, zeera
1 cup potatoes, cooked coarsely mashed
1 tablespoon besan (gram flour) this a binder.
1 teaspoon chili powder
1 tablespoon coriander seeds, coarsely crushe
1 teaspoon salt
3 crushed whole red chilies
2-3 green chilies, crushed
1\4 cup coriander leaves, chopped
1 egg, lightly beaten let no forth form
oil for frying

The simple 3 steps:
1. Place minced meat in a large bowl. Add rest of the ingredients except oil. Mix well to blend the ingredients.
2. Make kababs of 50mm dia & 15mm thick discs.
3. Deep fry on medium heat.

Thanks a ton Hyderabadi! I had been eating this out of packs sold by the Kitchens of India brand. Now I will have a go at it myself. The right kind of plump juicy green peppers are available in this season.
I like hot phulkas smeared with a bit of Ghee with this dish.