Preparation:
CLEAN the lamb cubes and mince. Add kidney fat and mince again seven to eight times. Add raw papaya paste to the mince, mix well and rest for a while.
Grind all the marinade ingredients to a paste and add to the mince. Mix well and keep aside for 30 minutes in a cold place. Add roasted chana powder and desi ghee. Mix well and refrigerate until the mixture is stiff.
Skewer on a greased kakori seekh with wet hands. Cook on a charcoal grill until done.
Serve hot with mint chutney, laccha pyaaz and sheermal. |
