Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 500      gram          boneless lamb -- cubed
 200      gram          kidney fat
  50      grams         raw papaya paste
  25      grams         roasted chana -- powdered
  50      grams         desi ghee
                        ***FOR THE MARINADE***
   5      grams         Kashmiri mirch powder
   2      grams         black pepper powder
   1      gram          green cardamom
   2      grams         black cardamom
   1      1 gram clove  powder
                        a pinch of nutmeg powder
                        a pinch of mace powder
   1      cm            cinnamon
                        a few rose petals
  25      grams         cashew nuts
  10      grams         almonds
  50      grams         brown onion
  25      grams         raw red onion
                        salt to taste
 100      gram          poppy seeds
  10      grams         chironji
  10      grams         melon seeds
  10      grams         mawa
  35      grams         roasted chana -- powdered
 100      gram          desi ghee
                        a few strands saffron
                        a few drops sweet ittar
                        a few drops gulab jal or
                        kewra essence

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.