pre heat the top oven, grill to the highest setting

blend the chilles, garlic, ginger and corriander in a food processor

put the meat in a large mixing bowl and add the dry spices and salt

add the egg and the corriander etc into the meat and mix well (the reason for adding an egg is becuase egg hardens when cooked and it makes the meat more firm)

line a baking tray with a rack with foil

shape the kebabs as desired onto the tray and put in the top oven/grill

when the kebabs start to go a muscavado sugar brown colour turn them and wait for the same on the other side

when the juices are surfaced and are dripping onto the foil you know their done (serving suggestion - naans with a cool mint and corriander yogurt and a mango chutney and a salad with red onion rings, rocket and crisp cherry tomatos)