Mix the first 11 ingredients and knead the mince well till combined. Divide into equal parts and shape the mince into roundish, flat cakes and keep aside. The mixture will be slightly wet and if shaping is an issue, dust the cakes in plain flour. But this is optional; I did not use the flour.

Heat ghee in a flat non-stick pan and shallow fry the kebabs till browned on either side. Make sure to turn over only after one side is done well to prevent breaking. Drain on kitchen paper.

In the same pan, add the sour cream, garam masala and red chilli powder. Place the kebabs carefully back in the pan and cook covered on low heat for about 6-8 minutes, turning once in between. Season with salt if necessary.

Remove from heat and garnish with chopped green chillies and coriander just before serving.

Eat this hot!