Shahi Gilawat Ke Kebab

Ingredients

• 500 g boneless spring lamb
• 3 tablespoons grated raw papayas
• 1 tablespoon grated ginger
• 1 tablespoon crushed garlic
• 2 tablespoons butter
• 1/4 teaspoon cardamom powder
• 1/4 teaspoon ground mace
• 1/2 teaspoon red chili powder
• 7-8 saffron strands
• 1 drop of vetivier spice essence (kewda)
• salt
• oil, to fry

Directions

1. 1

   Combine everything except oil in a large bowl.

2. 2

   Mince in a meat mincer four times over until the meat is very fine.

3. 3

   Shape into kebabs about 2 inches in diameter.

4. 4

   Shallow fry the kebabs on an iron griddle (tawa) on very low flame until kebabs are brown on both sides and cooked inside.

5. 5

   Serve hot with mint and corriander chutney.