Ingredients non vegetarian 4 servings

• 1 kg        Minced meat (keema-Without fat)
• 100 gm    Raw papaya - 
• Salt to taste

Masala A:

• 5 no        Yellow chili
  
• 5 gm        White pepper
  
• 8 nos       Cloves
  
• 2 blades   Mace
  
• 1/8 th tsp. Nutmeg

 Masala B:

• 4 nos.       Black cardamom 
• 6 nos        Green cardamom
• 10 gm       Coriander seeds
  

• 50 gm       Copra 
• 10 gm       Poppy seed (Khuskhus) 
  
• 5  gm        Shahi Jeera 
  
• 200 gms.   Khoya 
  
• 100 gm      Onion (to be fried brown and crushed)
• 2 tbsp.       Garlic (paste)
• 2 tbsp        Ginger (paste)
• 200 gm       Roasted gram flour
  
• 100 gm       Pure Ghee 

Directions

1. Mince the meat till very smooth (mince without washing as it helps in binding).
   
2. Add papaya paste, salt and powdered masalas (A+B).
   
3. Place the mixture in a deep pan keep a live coal in a katori or cup in the center.
   
4. Put 2 tablespoons of ghee on coal and cover quickly for 'dhungaar'(smoking). Keep covered for half an hour.
   
5. Mix crushed onions, paste C and ginger garlic paste. Add to smoked mince. Keep for half an hour.
   
6. Add roasted gram flour and blend well.
   
7. Heat skewers slightly and grease. Take a portion of mince mixture and spread on skewers with slightly wet hand into oblong roll around the skewers.
   
8. Roast on kabab griller on live coal for few minutes till they turn to a golden pink brown. Take out carefully from the rods with the help of cloth. Arrange on serving dish and serve garnished with onion rings, slit green chilies and fresh coriander chutney.

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