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Cook the meat in a skillet with a little vegetable oil. Grind the meat in a meat grinder or food processor until it is in small chunks, about 1/8 inch in diameter. Do not over grind. Into a hot cast iron frying pan, put the cumin and coriander seeds. Toss for about 30 seconds and remove seeds. Add all the ingredients into the minced meat. Cook it with 1/2 cup of water until all the water is completely taken up. Let stuffing cool. Recipe by: Jasmines Kitchen - Karachi Posted to CHILE-HEADS DIGEST V3 #349 by email@example.com on Jun 8, 1997
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