Lightly dry roast the coriander seeds and cumin seeds till a nice aroma emanates from them. Dry grind to a fine powder.

In a food processor, add the mutton mince, onion, chopped green chili, coriander leaves, ginger, crushed red chili, the coriander-cumin powder and salt. Blend well to make a coarse paste. (Do not omit this step even if the mutton mince is really fine. The blending helps all the ingredients to bind together well.)

Remove the mutton mince from the food processor and mix in the beaten egg till well incorporated.

Take a skewer, shape a ball of mutton mince into a seekh and remove from the skewer. Repeat this for the rest of the mince.

Place the prepared seekhs in the refrigerator for half an hour.

Heat oil in a pan for shallow frying. Place the seekhs gently in oil and fry on medium to low heat till golden brown in color.

Remove from fire and serve hot.