Grind the pepper powder, chili powder, coriander seeds, cumin seeds, salts , garlic. Add the mixture to the minced lamb and a egg, mix well for equal distribution. Divide the minced meat into 8 equal parts and make flat rounds. Take oil in a pan and cook the Kabab for 15 minutes turning both sides. In a kadai heat the oil well and pour the remaining beaten egg and with the help of a folk just scramble it. It will take only few minutes and remove and drain on a paper towel (egg net). Decorate the top of the kabab with this egg net and fresh vegetables.
Tips: Before frying the kabab the flat balls
can be placed for 15 minutes in the fridge