Gilaavat Ke Shahi Kabob

Course : Curry
Serves: 4
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500 gram boneless lamb -- cubed
75 grams kidney fat
40 grams raw papaya
1 teaspoon salt to taste
1 gram saffron
3 dashes kewra essence
25 grams brown onion paste
20 grams cashew nut paste
50 grams desi ghee
1 piece coal
2 grams Kashmiri chile powder
2 grams black peppercorns
1 gram black cardamom
1 dash nutmeg powder
1 medium petal mace
1 gram cardamom powder
2 grams cloves
2 piece cinnamon
4 pieces vegetable oil

Preparation / Directions:

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.

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