Beef or lamb is boiled with chickpeas, ginger-garlic paste and Kausar’s aromatic spices till its tender. After it cools down, chopped onions, green chillies, mint, coriander leaves and egg is added to the mixture, which is then knead to a soft fibrous texture. Shaped into flat round patty, the kabab is then fried till golden brown on both sides and served as a snack with sweet-tangy chutney or ketchup.