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250gms mutton kheema (lamb mince),
1 tsp garam masala,
1 tsp ginger; finely chopped,
1 tsp garlic; finely chopped,
1 tsp finely chopped green chillies,
1 tsp lemon juice,
1/2 tsp pepper powder,
Salt to taste,
Chat masala powder.

For the coating-
Boiled egg white,
1 green bell pepper (capsicum),
1 red bell pepper,
Chopped coriander leaves,
1 tbsp chopped mint (pudina) leaves,
1 egg; beaten.

Method:
Add garam masala, red chilli powder, garlic, ginger, green chillies, 2 tbsp oil to mutton kheema and mix well and let it marinate for 15 minutes. Then add salt , mix and set aside.
In a plate spread the crushed egg white, coriander leaves, colored capsicum, mix well. Heat oil in a kadhai (wok) for deep frying. Make elongated kababs of the mince, roll them into this mixture to coat well, then dip them into the beaten egg and drop them into the kadhai. Reduce the flame to low and place these kababs on the pan. Cook them for 10-15 minutes on low flame till the mince is cooked and kababs are brown and crisp.

This is one of my all time favourite recipes. My husband just loves them. 

Ingredients:
1/2 kg lamb mince,
1 finely chopped onion,
1/4 cup fresh mint leaves, finely chopped
1/4 cup cilantro, finely chopped (optional),
1 tbsp ginger paste
1/2 tbsp green chilli paste
2 tsp jeera powder(cumin powder),
1 tsp dhania powder(coriander powder),
1 tsp red chilli powder,
Salt to taste
Oil,
skewers
Method:
In a large bowl, mix lamb mince, onions, mint, cilantro, ginger paste, and chile paste. Season with cumin, coriander, red chilli powder and salt. Cover, and refrigerate for 2 hours.
Mold handfuls of the lamb mixture, to form sausages around skewers. Make sure the meat is spread to an even thickness. Refrigerate until you are ready to grill.
Preheat grill for high heat. Brush kabab with oil, and arrange on grill. Cook for 10 minutes, or until well done, turning as needed to cook evenly and get the golden brown colour. Serve hot with mint chutney.

TIP:

Use chicken mince/kheema to make lovely chicken sheekh kabab.