Preparation:
CLEAN the lamb and mince along with kidney fat six to seven times. Add
raw papaya paste, salt and the ground masala paste. Mix well.
Add roasted chana powder, saffron, kewra essence, brown onion paste,
Cashew nut paste and 10 g desi ghee. Mix well. Smoke the prepared mince
in a closed container.
Take a handful of the mince mixture and carefully shape into patties,
using wet hands and cook on a mahi tawa on medium heat using desi ghee. |
