Serves 4-6 INGREDIENTS
500 gm lamb mince 75 gm raw papaya paste 10 gm salt 15 gm ginger paste 15 gm garlic paste 10 gm cloves 5 gm black cardamom 5 gm peppercorns 1 gm mace 5 gm cloves 5 gm green cardamom 100 gm brown onion 10 gm coriander leaves, chopped 10 gm green chilli, chopped 150 gm ghee 10 gm mint leaves, chopped
1. Grind the whole spices and add to the lamb mince, along with 70 gm ghee. 2. Add the mixture in a bowl and in another small bowl, place a hot charcoal piece along with 5 gm cloves and 10 gm ghee. Immediately, cover the bowl. Leave aside for 4-5 hours. Remove the charcoal bowl. 3. Add the green chilli, brown onion, mint leaves, papaya paste, ginger, garlic, coriander leaves and salt to the smoked lamb. Mix well. Make medium-size roundels and flatten them. 4. Heat 80 gm ghee in a heavy griddle, fry the kebabs till golden brown on both sides over medium heat until done. 5. Serve with roti.