Shami Kebab

• 500g Extra lean minced beef or lamb
• 1 medium Onion (chopped extra fine)
• 1 medium Red capsicum/pepper
• 1 large tsp Garlic (minced)
• 1 large tsp Ginger (minced)
• 1 Tbsp Fresh coriander leaves (chopped fine)
• 1 tsp Butter/margarine
• Pinch dried Methi leaves
• Oil for frying

Spices

• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1 tsp Paprika
• 1/4 tsp Garam masala
• 1/4 tsp Cardamom powder
• 1/2 tsp Turmeric
• 1/2 tsp Salt
• Pinch black pepper
• 1/2 tsp salt

In a frying pan lightly fry the onions for s few minutes.
Add the peppers, garlic and ginger stir and cook for a few more minutes.
Switch off the heat and add the butter and spices and half a teaspoon of salt, stir well then place in a dish to cool.  
Spreading the onion mixture on a flat plate helps it to cool down much quicker.

In a mixing bowl mix together 1/2 teaspoon of salt, methi leaves and minced meat.
Add the cooled down onions and fresh coriander, mix well.
The shami kebab mixture can be covered and placed in the fridge for a few hours or used right away. 
Mould into patty shapes ready to cook, or mould into patty shapes and leave in the fridge for a few hours.
Heat up a large frying pan on a medium/high heat and pour in some vegetable oil. Place the shami kebabs into the pan and cook for a few minutes.