Ingredients
1 Mutton boneless 350gm. Minced
2 Cashwunut 50gm. Paste
3 Brown Onion 10gm. Paste
4 Desi ghee 25gm.
5 Degi mirch 10gm.
6 Garam masala 5gm. Powder
7 Nutmeg 2gm. Powder
8 Clove 5gm. Powder
9 Cardmom 5gm. Powder
10 Rose water 5ml.
11 Kewda Water 5ml.
12 Salt To taste
13 Ginger garlic 20gm. Paste
14 Row Papaya 25gm. Paste
15 Garnish 20gm. Carving
METHOD
1. Add to the minced meat, salt, chilly, kebab chini, green papaya paste, Garam masala, ginger-garlic paste, onion paste, saffron, desi ghee, gulab jal and a dash of ittar.
2. Mix all together and very finely. Mixing is a very important part of this recipe.
3. Once done, heat 1 tsp ghee in a pan. Make flattened rounds of the mixture. You can use little water so that the meat does not stick to your hands.
4. Fry the kebabs.
5. Serve hot. Goes best with ultte tawe ka parantha.
(Courtesy: TakaMaka)