Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 500      gram          boneless lamb -- cubed
  75      grams         kidney fat
  40      grams         raw papaya
                        salt to taste
   1      gram          saffron
                        a few drops kewra essence
  25      grams         brown onion paste
  20      grams         cashew nut paste
  50      grams         desi ghee
   1      piece         coal
                        ***GRIND TO A PASTE***
   2      grams         Kashmiri chile powder
   2      grams         black peppercorns
   1      gram          black cardamom
                        a pinch of nutmeg powder
   1                    petal mace
   1      gram          cardamom powder
   2      grams         cloves
   2      cm            cinnamon
                        a few rose petals

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.