-600 g. lean steak 
       -1 tbsp. (15 ml.) yogurt 
       -1 tbsp. (15 g.) finely chopped onion 
       -1 tsp.  (5 g.) finely chopped ginger 
       -1 tsp.  (5 g.) finely chopped garlic 
       -1 tsp.  (5 g.) finely chopped green
       chili 
       -1 tsp. (5 g.) crushed peppercorns 
       -1/2 tsp. (2 g.) turmeric powder 
       -1 tsp. (5 g.) garam masala powder 
       -1/2 tsp. (2 g.) chili powder 
       -1 egg 
       -Salt to taste

                           1.  Chop the meat into manageable pieces and process in a
                           mixer to obtain a smooth paste. Add the remaining ingredients.
                           Mix well. Divide the mixture into small portions and roll into
                           lemon sized balls and press lightly to make a disc. 

                           2.  Put the kebabs on an oven tray, and bake in a preheated
                           oven at 190 C / 375 F/ Gas 5 for 10 to 12 minutes. Alternatively,
                           grill them on medium heat. Line the grill pan with foil (to collect
                           the drips and save on cleaning). Put the kebabs on the pan
                           rack and slide the pan to the midway position. Grill for 10 to 12
                           minutes turning once. If barbecuing them, cover them with foil
                           to prevent them drying up too much. 

                           3.  Serve hot or cold with salads and chutneys.