750g of boneless lamb meat from leg portion
125g butter or oil
30g sliced onions, browned
5g kashmiri red chillies
30g roasted Bengal gramflour (besan)
15g raw papaya paste with skin
5g mixed spices (mace, nutmeg,green cardamom, cinnamon and black cumin seeds ( shahi kala jeera) ), broiled and ground to a fine powder
Method:
- clean lamb thoroughly taking care to remove all the superfluous membrane or underskin. Pass lamb, butter or oil, browned onion and papaya paste through the mincer at least thrice.
- Add all the spices and red chillies to the mince followed by gramflour. Blend well in a blender to achieve a very smooth, fine mince. Leave mince at room temperature for one hour. Transfer mince to the refrigerator and chill for another hour.
- Now remove the chilled mince, shape it into a brick and work a hollow in the centre. place a piece of burning charcoal in a small steel bowl and place the bowl in the hollow of the mince block.
- Pour 10ml oil over the live charcoal and cover the whole mince block with a broad vessels for 2-3 minutes. Lift the vessel and discard the charcoal. Make 12 patties (kebabs) of the mince.
- Cook patties or kebabs on a hot griddle, without fat. Turn over the patties frequently so that they are evenly browned (but take care not to overbrown them ).
- Serve hot with Warqui paratha and sliced onions.
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