Ingredients
1. 2 cups minced mutton
2. 1tsp ginger-garlic paste
3. 2tbsp chopped hara dhania (coriander)
4. 2 cups thinly sliced onions
5. 2tbsp chopped raw papaya
6. 1/4 cup bhuna chana, powdered (roasted black chickpeas)
7. 1/4 tsp kali mirch (black pepper)
8. 4 laung (cloves)
9. 1 moti elaichi (black cardamom)
10. 1/8 tsp powdered dalchini (cinnamon)
12. 1tsp jeera (cumin)
13. 1 blade javitri (mace)
14. 1/4 tsp grated jaiphal (nutmeg)
15. 1 egg
16. 2tsp salt
17. Chopped green chillies to taste
18. 1/2 cup ghee
Method:
1. Heat 1/2 cup ghee. Fry the onions till brown and crisp. Keep aside.
2. Mix keema, ginger-garlic paste, salt, kali mirch, hara dhania, green chillies, raw papaya, laung, elaichi, dalchini, jeera, jaiphal, javitri and onions and leave to marinate for about 4 hours.
3. Grind to form a smooth, thick paste in a food processor. Then knead the dough-like mixture to make it soft.
4. Add the bhuna chana and egg to the mixture and knead well. Cover and refrigerate for an hour.
5. Shape the meat-mixture around the skewers like a seekh kebab and place the kebabs on to a grill over a drip tray. Grill for about 20 minutes; rotate occasionally so the kebabs brown evenly.
6. Once slightly browned, brush kebabs with ghee and return to the grill for about 3 minutes till they become crisp and acquire a typical sheen.
8. Remove from the grill, cool and take the kebabs off the skewers carefully . the kebabs are likely to be very soft.