---FOR THE KABOBS--- |
1 kilogram boneless lamb |
50 grams brown onion |
2 tablespoons brown garlic |
50 grams ginger-garlic paste |
2 tablespoons raw papaya paste |
2 teaspoons cumin powder |
2 teaspoons garam masala powder |
20 grams chopped coriander leaves |
1 teaspoon mace-cardamom powder |
1 teaspoon salt to taste |
100 gram gram flour -- roasted |
---FOR THE SAUCE--- |
1 kilogram lamb bones |
50 grams brown onion |
2 tablespoons ginger-garlic paste |
1 teaspoon whole garam masala |
2 tablespoons oil -- (30 ml) |
1 teaspoon salt to taste |
6 grams curd |
50 milliliters tomato ketchup |
1 tablespoon Kashmiri chile powder |
1 teaspoon cumin powder |
1 teaspoon garam masala powder |
---MIX FOR THE FILLING--- |
6 large egg yolks hard-boiled and minced |
50 grams dry plums -- minced |